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Directions:

1. Preheat oven to 350°F (177°C). Grease 2-inch cake pans (or more if you have more than 2), line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.

2. Make the cookie cake: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, stir in the mini chocolate chips. Dough will be thick and sticky.

5. Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 2 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.

6. Bake for 17 - 20 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon of milk if frosting is too thick. If too thin add more confectioners' sugar. 

Assemble and decorate

1. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.

Blueberry filling

1. Combine the blueberries, cornstarch, granulated sugar, and lemon juice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. 

Pie Crust

1. Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of the bowl. (1 or 2 teaspoons water can be added if needed).

2. Gather dough into a ball and turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. 
   

3. Roll out until it's about 12 inches in diameter and about 1/8th - 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. 

4. Refrigerate cut circles for at least 15 minutes before filling the hand pies.

5. Meanwhile, preheat oven to 375°F (191°C). Line one large baking sheet with parchment paper or silicone baking mats.
   

Fill the mini pies

1. Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It's OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
2. At this point the hand pies can be baked, but if they don't feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they'll hold their shape.
3. Bake for about 28-32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. 

Graham Cracker Crust

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 9 liners. This recipe yields only 9 mini cheesecakes, so there will be 3 empty in the pan.
2. Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.

Cheesecake

1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It's about 1 Tablespoon per cheesecake.
2. Bake until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
3. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for 2 hours. The cheesecakes will slightly sink in the middle. It gives you room for toppings!

Strawberry Filling

1. Whisk the cornstarch and water together in a small pan until all the cornstarch has dissolved over medium heat.
2. Combine strawberries, zest and lemon juice and sugar in blender. Add the dissolved cornstarch and water into the mixture. Blend all ingredients until smooth. 
3. Transfer strawberry filling back into the pan and stir over medium heat until it simmers. Reduce heat and let it cool. The sauce should thicken. If it's too thin add a little more cornstarch and stir.
4. Let the sauce cool completely before adding it to the mini cheesecake. Assemble cheesecake and ENJOY!  Top with whip cream and strawberries!

1. Preheat oven to 350 and grease a 9 x13 inch baking dish with cooking spray.

2. Prepare the cake. Combine cake mix, egg, greek yogurt, melted butter, and vanilla and mix until combined. It's okay if the batter still has some lumps.

3. To make the crumble. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside. 
   

4. Spoon half the cake batter in the bottom of the greased baking dish. Take half of the crumble mixture and evenly sprinkle over the first layer of batter. Grease a rubber spatula and gently spread the remaining batter over the crumble (see note). Top with remaining crumble.
   

5. Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.