2 1/2 cups butter cookie crumbs (about 1 1/2 [7.25-oz.] packages) or butter cookies to lay in muffin tin
1/3 cup melted butter
Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
1 pound ricotta – I 15 oz container of Whole Foods ricotta
1/2 cup sugar
1 teaspoon vanilla extract
Place the ricotta in a large bowl stir in the sugar, add the vanilla being careful not to over mix.
Preheat the oven to 350 degrees F.
Pour the ricotta filling into the crust base. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set. Remove from the oven and cool in the pan. Serve warm, or at room temperature.
For the muffin cakes put a cookie at the bottom of each and fill with the batter. Bake for 30 minutes or until firm on top
It’s delicious pretty garnished with fresh fruit