Preheat the oven to 350°F. Melt the butter in the microwave or in a small pan over the stove. Set aside. Make sure your cream cheese is out of the fridge & room temperature before beginning.
Add the graham crackers to a plastic bag & use a rolling pin or wooden spoon to crush into small crumbs. (A food processor works great here too!)
In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter & a pinch of salt. Use a fork to mix until combined.
Prep a muffin pan with liners. Scoop about 1 heaping tablespoon of the graham cracker mix into each mold. Press the crust down with your fingers or the bottom of a glass. Bake in the oven for 7-8 min.
Gently separate half the egg yolks & whites into separate bowls. In the bowl with yolks, crack in the remaining full eggs.
In a large bowl or a stand mixer, add cream cheese. Whip the cream cheese using a hand mixer or the stand mixer until smooth. Add in sugar & a pinch of salt. Continue mixing until well combined. (You could also mix by hand with a whisk and some elbow grease!)
Add sour cream & vanilla. Continue mixing until well combined. Slowly add in 1 egg at a time, mixing before adding the next. Mix until the batter is thick & creamy with no lumps.
Remove the muffin pans from the oven & scoop 1/4 cup of batter into each mold. Smooth the tops with a spoon. Bake cheesecakes in the oven for 20 min. Turn the oven off & leave the cheesecakes in the oven for an additional 20 min.
Remove the cheesecakes from the oven & cool to room temperature. Serve right away or refrigerate overnight. Serve with raspberries and mint if you have! Any leftovers can be kept in the freezer for 1 month or in the refrigerator for 5 days.
Average estimated amount for one serving
On average, one serving of the recipe "Mini Cheesecakes" contains 200 Energy, 8 g of Fat, 28 g of Carbohydrates, 4 g of Protein, 0.4 g of Fiber.
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