DAY 1 = MINI-CHEESECAKES: 3 8oz packages (full fat) Cream Cheese 1 1/3c sugar 3tbs cornstarch 1tbs+ vanilla 2 large eggs 2/3c heavy cream Muffin Cups + Dish for Waterbath Oreos or Cherry pie filling 1. Preheat oven to 350. 2. Beat 8oz cream cheese in to sugar 1/3c sugar and cornstarch until it is fully mixed. (A little less than 5 minutes) 3. Add the rest of the cream cheese, mixing completely. (This takes a while…) 4. Speed up the mixer and add the eggs. Beat until it’s light and fluffy but not quite as light and fluffy as you would want your eggs and sugar to be for chocolate chip cookies. 5. Fill the muffin cups. Set the muffin cups in a water bath or raised over a smaller pan full of water. (Make sure to rest the muffin tray at an angle so the water can boil out.) 6. Bake for exactly 20 minutes and cool on a wire rack for 2 hours. 7. Then, refridgerate overnight or for at least 3 hours 8. Decorate.

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