• Preheat oven to 350ºF. Lightly spray a 12 hole muffin pan with cooking spray and set aside.
• Pull out and measure all of the ingredients.
  
• Cream butter and sugar together until creamy. Beat in the egg and vanilla until well blended.
  
• In a separate bowl, add the flour, salt, baking soda, and cornstarch. Mix together.
  
• Beat the dry ingredients into the wet ingredients until well combined.
  
• Dough will be very thick.
  
• Each ball should be about a ¼ cup of dough.
  
• In each muffin tin, press cookie dough in bottom and about half way up the sides, forming a cup shape.
  
• Bake for 20-22 minutes or until cups lightly brown.
• Remove from oven and let cool about 5 minutes. Then transfer to a cooling rack.

  If the centers have puffed up too much, then use the end of a wooden spoon, glass, or the bottom of a spoon to press the center down. Allow to cool completely before filling.
  

Cheesecake Filling

• Beat cream cheese until smooth, scraping down the sides, as necessary.
  
• Gradually beat in the sugar and vanilla until well-combined. Place filling in a large resealable bag. Cut a small piece of the corner off and pipe the filling into the cups. (You can also spoon it in.)
  
• Finish off with toppings of your choice.
  
• Cover and chill in the fridge until ready to serve. Enjoy every bite!