Mini Cheesecake Cookie Cups

INGREDIENTS

For the cheesecake filling 4 ounces cream cheese, at room temperature

6 tbsp

granulated sugar

1/8 tsp

kosher salt

egg yolk (25 g) at room temperature

For the cookie cups 2 2/3 cups (375 g) all purpose gluten free flour (I used Better Batter)

1 1/2 tsp

xanthan gum (omit if your blend already contains it)

1/2 tsp

baking powder

1/4 tsp

kosher salt

1/3 cup

granulated sugar

2/3 cup

packed light brown sugar

8 tbsp

unsalted butter, at room temperature

3 tbsp

honey

2 tbsp

unsulphured molasses

1/2 tsp

pure vanilla extract

eggs yolks (50 g, weighed out of shell) at room temperature

Lukewarm water by the half-teaspoonful, as necessary

Melted chocolate, for drizzling (optional)