• Preheat oven to 325 degrees.

Crust

• Grab your muffin/cupcake pan and line it with paper liners.
• Combine the graham cracker crumbs, butter and sugar. Divide mixture into each cupcake liner evenly.
• Bake the crust for 5-8 minutes. Crust should be nice and golden in color.
• Take crust out of the oven and allow to cool completely.

Cheesecake

• Beat the cream cheese alone with a hand mixer or in a stand mixer.
• Add the sour cream, eggs, sugar and vanilla extract. Mix until everything is combined. I made sure to do this for awhile (approx. 5 minutes) to make sure my filling was nice and smooth/fluffy.
• Pour the mixture into muffin tin on top of the crust. Fill almost all the way to the top.
• Bake for 20 minutes or until they are set. They will still jiggle a little bit. Makes sure they do not crack or they are overcooked.
• After baking allow to cool in the pan completely on the counter. After place in the refrigerator to chill for a couple hours or until firm.
• Serve deliciously plain or with your favorite topping or sauce. Either way is delicious! Below is a quick recipe for a delicious strawberry sauce that is always my go-to topping for these. It never disappoints.

Strawberry Sauce

• Combine your strawberries, sugar, and lemon (if you prefer) in a sauce pan.
• Heat/simmer for about 15-20 minutes until you are able to mash the strawberries.
• Place in a food processor and chop/pulse until it mixed together and smooth.
• Allow to cool in the refrigerator.