The Coulter Kitchen

Crust;

1-1/4 cups graham cracker crumbs

1/3 cup butter

Cheesecake:

1 pound cream cheese (454g), room temperature

1/4 teaspoon salt

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs, room temperature

2 egg yolks

1/3 cup sour cream

Preheat oven to 350 degrees. line cupcake tins with papers. Combine graham cracker and butter and press 1 tablespoon of mixture into each cupcake tin. Bake 8 minutes. Remove from oven , set aside.

Using a stand mixer, add room temperature cream cheese and mix at medium speed to cream. Add the sugar and salt on medium speed until creamy. Add sour cream and vanilla, mix well then add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth. Use an ice cream scoop to transfer cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.

Bake at 350 degrees for 18-20 minutes. Turn off oven but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled.  Garnish once they are at room temperature.

Yield: 12 Servings