1. Preheat the oven to 300°F (150°C). Line a muffin tin with 12 paper liners and set aside.

 

2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter in the microwave and add to the bowl with the cookie crumbs – mix until the crumbs are evenly moist. Divide the crumbs between the 12 paper liners and press to the bottom to get a nice base for the cheesecakes. Set aside.

 

3. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in well. Add the berries to the paper liners on top of the cookie crumb layer. Pour the cream cheese mixture on top until the berries are hidden completely. Bake for 20-22 minutes until the filling has set but is still a bit wobbly in the center of the cakes. Take out of the oven and let cool down for some time, then remove from the tin and let cool down completely on a wire rack.

 

4. To decorate the cheesecakes whip the heavy cream with the confectioners’ sugar until stiff peaks form, fill into a piping bag with a large star tip and pipe small swirls on top of each mini cheesecake. Finish with some fresh berries.