Mini Cheesecakes

These are well worth the work, especially when you're craving yummy cheesecake.  Everyone thought they were store bought when I made them.

Crust:

1 cup (100 grams) graham wafer crumbsor crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 tablespoons (55 grams) unsalted butter, melted

Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) sour cream

Garnish: (Optional):

Strawberry or Raspberry Sauce, fresh berries, or drizzle with melted chocolate

Cheesecakes:Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inchmuffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) (Can also use silicone baking cups.)
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about atablespoonof crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth.  Add the sugar and beat until combined.Scrape downthe sides of the bowl and add theeggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 
Bake for about 18 -20 minutesor until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover withplasticwrapand refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry or raspberrysauce, fresh berries, or drizzle with melted chocolate.
Makes 12 individual cheesecakes. 

There's another recipe for an actual full size cheesecake, that's what I'll try next, at this website:http://www.joyofbaking.com/Cheesecakes(Individual).html#ixzz1Kev3jxw8