Easter Mini Cheesecakes

CRUST –

1. For cheesecake crust, pulse graham crackers, butter, sugar in a processor. Pulse until you get crumbly mix.
2. Pro-Tip : Make sure the crust crumble is moistened enough. Too little butter will make a dry crumble and too much butter will turn crackers into wet mush.
3. Divide crumb evenly between 12 muffin tins. Press the crust into the base into even layer and some on the sides of the muffin tins as well.
4. Bake in pre heated oven at 350 F for about 5 minutes. Remove muffin tins out and let it cool completely.

FILLING –

1. In a large bowl beat cream cheese, sugar and flour together on low speed.
2. Note: Beat at LOW speed to keep less air from getting into the batter which can cause the cheesecakes to crack.
3. Add sour cream, vanilla extract and beat on low speed until combined.
4. Add eggs one at a time and beat on low speed. Keep scrapping the edges to get smooth filling.
5. Tip : Don’t forget to scrape the edges of the bowl regularly to get lump-free smooth filling.
6. Pour the filling over cracker crust until the cups are mostly full.
7. Bake in pre-heated oven at 325 F for about 18 to 20 minutes or until the cheesecake is set. It should have a slight wiggle at the center. Do not over bake cheesecakes. If mini cheesecakes cracks in the oven, it’s over baked.
8. Note : Every oven has different setting when it comes to heat. Please use the mentioned time as guidance and keep an eye on the mini cheesecakes in the oven.  Once it’s set (with slight wiggle in the center), it’s ready to be taken out.
9. Allow cheesecakes to cool for 20 minutes.
10. Then add the toppings of your choice.
11. We went with dark chocolate melt and speckled Easter eggs for the topping.
12. Remove the lining from cheesecake after it’s cooled completely. Serve.
13. You can chill Easter mini cheesecakes for few hours in refrigerator and then serve it chilled!