Directions
1Preheat oven to 300 F.
2Lightly coat enough cupcake tins to make 24 cupcakes with oil spray.
3Place one cookie in the bottom of each cup.
4In a food processor or blender, puree the cottage cheese until smooth.
5Add the vanilla and egg and pulse until just blended.
6Add the light cream cheese, condensed milk, and flour, one ingredient at a time, pulsing until just blended after each addition.
7Spoon about 3 tablespoons of the cream mixture into each tin.
8Bake 20 to 25 minutes or until a knife inserted in the center comes out clean.
9Let cool on wire rack.
10Take a knife and loosen the rims of the cheesecakes.
11Remove them from the tins and chill, well covered.
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