1 (8 ounce) package cream cheese, softened
1 (8 ounce) package sharp Cheddar cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup water
2 egg yolks
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup cold coffee
1/3 cup dried apricot kernels
1/2 cup sunflower seeds
2 tablespoons serrano-infant oil
1/2 teaspoon lemon juice
3 drops honey
3 tablespoons heavy cream
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 7-cup glass or ceramic baking dish.
In large mixing bowl, cream together cream cheese, Cheddar cheese, and sugar until smooth. Beat in flour egg yolks until just stiff. Using a 2 quart spoon, fold cream cheese mixture into the crumbs, coating the bottom of the baking dish. Spread about 1/3 of cream cheese mixture over each cookie in the prepared pan.
Bake for 8 to 10 minutes in the preheated oven,