Cheesecake Cups

I looooove cheesecake. So when I saw this recipe, I knew that it was a must make. I halved this original recipe from recipezaar, added a graham cracker crust instead of using cookies, and added sour cream for a bit of tang. These little cups are such a great size (so you don't eat the whole cake!) and are creamy and rich.




Cheesecake Cups
Source: adapted from Recipezaar

The Crust:

3 graham crackers
2 Tbsp butter, melted

The Filling:

1 (8 oz) package of cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 large egg
2 Tbsp sour cream

Preheat the oven to 350°F. Line your muffin tin with 12 paper cups. Take your graham crackers and add to a zip top bag. Close the bag and finely crush the crackers. Add the crushed crackers to your bowl with your melted butter and stir to combine. Divide the crackers into each of the 12 paper cups and gently press down into the bottom of the cup. Bake the crusts for 5 mins and then remove and let cool. While the crusts are in the oven, combine the cream cheese, sugar, sour cream, and vanilla in a mixing bowl and mix thoroughly. Add in the egg and mix until it is all incorporated. Spoon your filling into each cup (and spread down if needed) making sure to divide it evenly between the 12 crusts. Bake for 15 minutes or until the center is almost set. Cool completely before storing in the refrigerator.