Mini Cheesecakes with Lemon Curd

Mini Cheesecakes:

1. Preheat oven to 325 degrees. Line a muffin pan with paper liners.
2. Combine the crushed vanilla wafer crumbs and melted butter in a small bowl. Mix well with until well combined and the texture of wet sand. 
3. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
4. Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.
5. Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment. 
6. Add in the sour cream, sugar, eggs, and lemon zest. Mix until well combined, making sure to scrape the sides of the bowl. 
7. Spoon the cheesecake mixture evenly into the cooled muffin tin.
8. Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked. 
9. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.

Lemon Curd:

1. Make the lemon curd by combining the zest of 2 lemons and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.
2. Cream the butter with a hand mixer until creamy and smooth. 
3. Add the fragrant sugar and blend until well combined. 
4. Add the eggs, one at a time, and mix thoroughly. 
5. Add the lemon juice and salt and blend until well combined.
6. Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. 
7. Remove from heat and let cool before pouring it into a container. Place, well-sealed, in the refrigerator, until needed. 
8. Right before serving, spoon some cooled lemon curd on top of each cheesecake then add a couple of raspberries. Serve immediately. Enjoy.