- 1 c
- graham crackers, crushed
- 1 Tbsp
- 5 Tbsp
- butter, melted
- 2 pkg
- 8 oz. cream cheese - full fat (room temp)
- 1/2 c
- 2 large
- 1 tsp
- pure vanilla extract
- 1/4 tsp
- fresh lemon juice
- 1/2 c
- sour cream (room temp)
- paper muffin tin liners
1/2 TSP LEMON JUICE IF BOTTLED (NOT FROM FRESH LEMON)
1/4 TSP SALT AND 1/2 TSP LEMON ZEST OPTIONAL
Line Muffin Tin with paper muffin cup liners.
Press 1 Tbsp. of mixture into bottom of each paper liner.
Beat Cream Cheese on low speed til creamy & smooth.
Add Sugar & Beat until combined.
Add 1 Egg at a time & Beat until combined.
Add Vanilla, Lemon Juice & Sour Cream & Beat....
Fill muffin cup liners.
Bake at 300 for 18-22 minutes (middle shelf)
until centers are firm but wobble a little.
Wrap in plastic wrap & refrigerate several hours.
Sauces (strawberry, raspberry, etc.)
Pie Fillings (cherry, blueberry, etc.
DRIZZLE with MELTED CHOCOLATE