Crust:6 full-sheets graham crackers
3 Tbl. butter, melted
2 Tbl. sugar
Cheesecake filling:
12 oz. cream cheese, softened to room temp.
1/2 cup sugar
3 Tbl. sour cream
Zest of one lemon
3 Tbl. fresh lemon juice
1 tsp. vanilla
1 large egg
1 large egg yolk
Preheat oven to 325 degrees. Use 11 paper cupcake wrappers to line muffin tins.
For crusts: Crush graham crackers in a food processor until fine crumbs. Pour crumbs into a bowl and add melted butter and sugar. Stir with fork until all crumbs are moist. Put 1 Tbl. of crumbs in each of the muffin tins. Pat down with fingers and then press with the bottom of a glass to ensure tight fit. Bake for 5 min. and then set aside to cool.
For filling: In a stand mixer, beat the cream cheese until smooth, scraping sides to ensure there are no lumps. Add sugar and sour cream and mix well. Add lemon zest, juice, and vanilla and continue to beat, scraping sides as needed. Mix in the egg and egg yolk on LOW speed, just until combined.
Evenly distribute filling between the cupcake liners. Bake at 325 degrees for 15 min. or until the tops are just set and the center still seems a little wobbly...it will continue to cook after removed from oven.
Allow to cool at room temperature for one hour. Refrigerate for 3 hours, uncovered (so condensation does not form on cheesecakes). Then cover and refrigerate overnight or for at least 5 hours. Top with whipped cream or desired garnish.
