Preparation

• Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
• In a food processor, blend cookies until only fine crumbs remain. Combine crumbs with butter and sugar. Divide between prepared cheesecake cavities, adding 1 small cookie scoop of crust mixture to each cavity. Press down firmly to create an even layer. Bake for 5 minutes.
• Reduce oven temperature to 325°F.
• In a large bowl or stand mixer, beat together cream cheese and granulated sugar until fluffy and smooth. With mixer running on low, slowly add eggnog, flour, vanilla and salt. Gradually increase speed, mixing until no lumps remain. Finally, add egg, mixing until combined and no streaks remain.
• Divide batter between cheesecake pan cavities using a medium scoop. Add roughly 1 and ¼ medium scoop or a heaping scoop to each cavity. Bake for 15-18 minutes or until cheesecakes are set.
• Allow cheesecakes to sit in pan on a wire rack until they are room temperature. Transfer cheesecakes to refrigerator to chill overnight or until chilled through.
• In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Cover and chill until ready to use.
• Carefully remove cheesecakes from pan, removing the pan disc from the crust. Top off with whipped cream and strawberries. Sprinkle with optional powdered sugar for a snow dusted look.