Strawberry Malt Cheesecakes

Preheat the oven to 300ºF.

Place the vanilla wafers in lined muffin tins. Using a small glass, press the vanilla wafers until crushed to fill the bottom of each liner.

Using an electric mixer, cream the cream cheese, malted milk powder and sugar until fluffy, 3 minutes. Add the vanilla, jam, and food coloring. Beat until well combined.

Scrape the bowl and add the salt, eggs and sour cream; beat until smooth.

Use a 1/3 cup measuring cup to scoop the cream cheese mixture into each muffin liner.

Bake for 30-45 minutes until the centers are just set. Check at 30 minutes with a toothpick. The center should be still a little loose, but mostly solid. They can take up to 45 minutes.

Cool in the fridge for 4 hours.

Whip the heavy cream and powdered sugar together. Dollop the whipped cream on top of each cheesecake and top with a cherry. Decorate with half a straw for the “malt” look.

Makes 36 individual cheesecakes.