Divine Nutella Cheesecake Muffins

This one deserves a, "Holy Moly!!"
(makes 1 dozen)

1 (8 oz.) pkg. cream cheese, room temp.
1/2 cup sugar
1/4 cup Kerrygold* butter
1/3-1/2 cup Nutella
1 T. vanilla extract
1/4 cup sour cream
2 eggs, room temp. - VERY important
12 Lorna Doone cookies
Cupcake liners
Whipped cream*, optional

Fill your broiler pan with several cups of water. Place the pan in the oven on the bottom rack. Set oven temp. to 275. Line your cupcake pan with the liners, and place one cookie in the bottom of each. In a large bowl, beat the cream cheese, sugar, and butter until smooth. Add in your desired amt. of Nutella, and blend. Blend in vanilla and sour cream. Add one egg and blend for a good min., then add the other one and blend again for the same amt. of time. Don't over do it or toss in both at once. You will notice it will be a little soupy, but that's OK! Pour batter into a large cup that you can easily pour into the cupcake liners, or use a soup ladle*. Fill each liner to just about to the top. Place the pan in the middle shelf of the oven over the pan of water and bake for 25 mins. When done, let pan sit on the stove top so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!! They need to cool for a few hours in the fridge to set up properly. When ready to eat, feel free to top with a dollop of whipped cream.

"Make every day count."

And, have FUN today - it's FRIDAY!!!

Love,

MM