Ingredients:
For crust:
1 cup grahm cracker crumbs
1/4 cup sugar
1/4 cup melted butter
For filling:
2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 eggs
1 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees. Line 24 muffin cups with foil liners. In a bowl, combine grahm cracker crumbs, sugar and butter. Stir until grahm crackers are moist. Add 1 tbsp grahm cracker crumb mixture into each cup. Press firmly into the bottom of each cup. Bake for 5 minutes.
In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each cup about 3/4 full of cream cheese mixture.
Bake for 15 to 18 minutes. Cool completely in pan on wire rack. Top each mini cheesecake with your favorite topping (fresh strawberries, cherry pie filling, blueberry pie filling, etc). If you use pie filling, use 1 tablespoon per cup.
Yield: 12 muffin size cheesecakes
