1 box Caramel Delights Girl Scout Cookies, chilled
2 Tbsp butter, melted and cooled
1-1/2 Cups heavy whipping cream
1 8-oz. brick cream cheese, softened or room temperature
1/2 tsp Coconut or Almond Extract
1/2 tsp Vanilla Extract or Vanilla Paste
1/3 Cup sugar
1/2 Cup caramel, for garnish
In a food processor with the puree blade in place, pulse the chilled Caramel Delight cookies until finely crumbled.
Pour melted butter over the crumbled cookies and stir with a fork to combine. Divide the crumble mixture into individual dishes, and press buttery cookie mixture into the bottom of each dish.
Using a stand mixer with the wire whisk attachment at highest speed, whip the heavy cream for several minutes, until stiff peaks form in the cream. Scoop whipped cream into a separate, chilled bowl and set aside, making sure to reserve 1 Cup of whipped cream to use later for the topping.
Using the same bowl the whipping cream was whipped in but with the paddle mixer attachment, beat the softened cream cheese until smooth. Add the sugar, vanilla and coconut or almond extracts to the cream cheese, and mix until all the ingredients are fully incorporated. Fold (all but 1 Cup of) the whipped cream into cream cheese mixture, mixing gently until smooth and evenly mixed.
Spoon the cheesecake mixture into the cookie-crumb dishes, smoothing the mixture on the top. For easier workflow, place the finished cheesecakes on a rimmed baking sheet. Pop the baking sheet into the refrigerator and allow the cheesecakes to chill for at least 2 hours. Top with reserved whipped cream and additional caramel just before serving.
Serve immediately after topping the cheesecakes.
Recipe adapted from Little Brownie Bakers, which has great recipes that use Girl Scout Cookies!