Mini Cheesecake Cups with Sour Cream Topping

Ingredients

• 0.67 cups chocolate graham cracker crumbs
• 2 tablespoons butter , melted
• 1.5 tablespoons white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.

2. 2

   Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.

3. 3

   Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.

4. 4

   Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.

5. 5

   Bake in the preheated oven for 15 minutes.

6. 6

   Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.

7. 7

   Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.