Mini Cheesecakes

Crust:

1 cup graham crackers

1 T white sugar

4 T butter, melted

Filling:

2 (8oz) cream cheese- room temp.

2/3 cup white sugar

2 large eggs

1 t vanilla

1/2 cup sour cream OR heavy whipping cream

Topping sauce:

1 (10oz) bag of frozen raspberries

2 T sugar

2 t cornstarch

1/2 cup water

Bake at 300 for 18-20 mins.

Mix ingredients for crust and press into the bottom of a muffin tin.

Beat cream cheese at low speed, just a little bit. If you over beat the cream cheese it will make the center collapse when cooking. Add sugar until combined. Then add one egg at a time. Finally you can add the vanilla and cream. Pour into muffin tin and bake.

While that is baking you can make to sauce by throwing in the frozen raspberries, sugar, cornstarch, water and bring to a boil. Boil for about 5 mins or until sauce gets a little thicker then strain the seeds.

Sour cream doesn't effect the flavor that much, but heavy whipping cream does make it a bit sweeter.

If you like more of a cake texture then you can a a little flour, about a tablespoon.

In order to prevent the center from collapsing there are a couple of things you can do:

Don't over beat the cheesecake

Bake in a water bath (place the muffin tin on a pan of water, this helps regulate the temp)

Gradually change the temperature (from the oven, to counter to fridge)

Finally the cheesecake will need to set for a couple of hours (the large sets for 8hrs, I don't know how long the little ones need, I just left them over night) in the fridge so plan ahead.