A cookie-crumb crust is topped with smooth, creamy cheesecake made with fresh cream cheese, sugar, vanilla and ? Vodka! A creepy, crawly kiwi reduction spiked with Tito?s Vodka, spills over these bite-sized cheesecake minis, making them a perfect Halloween treat.
Preheat oven to 325°F. Prepare mini muffin pans with vegetable pan spray.
In small bowl, stir cookie crumbs and butter until well combined. Press about 1 teaspoon crumbs into bottom of mini muffin cavities. Bake 7-8 minutes or until fragrant. Cool completely.
In large bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar, beating until well combined. Add egg, 1 tablespoon vodka and vanilla; beat until well combined. Fill mini muffin cavities about 3/4 full with cheesecake batter.
Bake 16-18 minutes or until centers of cheesecakes are set. Cool in pan on cooling grid 15 minutes. Carefully run a knife around edges of cheesecakes. Remove from pan; cool completely on grid.
In small saucepan, whisk together cornstarch and remaining 2 tablespoons vodka until smooth. Add remaining 2 tablespoons sugar and pureed kiwi, stirring to combine. Cook over medium heat until mixture boils. Remove from heat; cool completely. Top cooled cheesecakes with kiwi sauce. Refrigerate until ready to serve.