Dress these up or serve them plain; either way they will be delicious! (Adapted from kraftcanada.com)
Ingredients
Crust
½ cup graham cracker crumbs
2 tbsp melted butter
1 rounded tsp white sugar
Filling
1 pkg (240 g) cream cheese, softened
¼ cup white sugar
¼ tsp vanilla
1 egg
¼ cup sour cream
Instructions
Preheat oven to 350 F. Line a cupcake pan with 6-7 cupcake liners and set aside.
For the crust, combine the ingredients for the crust with a fork until the mixture has the consistency of wet sand. Place one tbsp of the crust in each liner, pressing it down firmly with your fingers.
For the filling, beat the cream cheese with the sugar and vanilla for about a minute until the mixture is well combined. Scrape down the sides of the bowl as necessary. Add in the egg and mix until combined, then do the same with the sour cream.
Once the filling is smooth and creamy, pour about ¼ cup of it into each of the liners and bake in the oven for 13-18 minutes, or until the cheesecakes have puffed up slightly.
Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely and then chill them in the fridge for at least two hours before serving.
Notes
This recipe is adapted from www.kraftcanada.com and the recipe is their New York-Style Sour Cream-Topped Cheesecake :) Please go on to their website to learn how to make the sour cream topping and follow those directions!
Recipe by The Chewy Life at https://www.thechewylife.com/easy-mini-sour-cream-cheesecakes/