Mini Cheesecakes

Ingredients

• 2 cups finely crushed graham crackers
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter, melted
• 4 pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, combine the crushed graham crackers and 3 Tbsp granulated sugar with a whisk. Add the melted butter and stir until the crumbs are evenly moistened. Portion the crumb mixture into 24 paper-lined muffin cups, using a well-heaped Tbsp for each cup, nearly 2 Tbsp. Press the crumbs down into a flat layer. Bake for 5 minutes, then take them out and let them cool while you make the filling.
2. In a small mixing bowl, whisk 1 1/2 cups granulated sugar with 3 Tbsp flour until the mixture is uniform. Put the softened cream cheese in a separate mixing bowl, then add the sugar mixture on top. Beat on low speed until smooth.
3. Add the eggs one at a time, mixing on low speed after each addition just until incorporated, and scrape the sides and bottom of the bowl as you go. Add the vanilla, sour cream and heavy cream, then mix only until everything comes together.
4. Rap the mixing bowl on the counter about 30 times to help bring up some of the trapped air bubbles. Spoon the filling into the muffin cups, filling each one almost to the top.
5. Bake at 350 degrees for 18 – 23 minutes. The centers should have a slight wobble, so don’t let them go too far; cracking is a sign they are beginning to overbake. Remove from the oven and let them cool for 1 hour.
6. Loosely cover with plastic wrap, move to the refrigerator and chill for 2 hours. Serve cold with a spoonful of Salted Caramel Sauce or Strawberry Sauce, adding the topping right before serving for best results. Store in an airtight container in the refrigerator or freeze.