Mini Ricotta Cheesecakes

1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

For the Crust:

1. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling. Reduce the oven temperature to 300 degrees (F). 

For the Ricotta Cheesecake Filling:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Turn the mixer off and, using a rubber spatula, gently stir in the cream, mixing until evenly combined.
2. Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
3. Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
4. Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
5. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.