Ingredients:

For the crust:

• 1 cup (114g) graham crackers, finely crushed (about 7 full sheets)
• 1 1/2 Tbsp (19g) granulated sugar
• 3 Tbsp (38g) melted butter

For the cheesecake filling:

• 16 oz. cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 1 1/2 Tbsp (12g) all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup (58g) sour cream
• 1/4 cup heavy cream

For the Strawberry Sauce (Optional Topping):

• 1 lb fresh strawberries
• 2 Tbsp granulated sugar
• 2 tsp fresh lemon or lime juice

Instructions:

1. Prepare the crust:
   • Preheat the oven to 350°F (175°C).
   • In a bowl, whisk together the crushed graham crackers and 1 1/2 Tbsp sugar.
   • Add the melted butter and stir until the mixture is evenly coated.
   • Divide the mixture evenly into 12 paper-lined muffin cups (about 2 tablespoons per cup).
   • Press the mixture down firmly to form an even layer.
   • Bake for 5 minutes, then remove from the oven and let it cool.
   • Reduce the oven temperature to 325°F (160°C).
2. Make the cheesecake filling:
   • In a small bowl, whisk together 3/4 cup sugar and 1 1/2 Tbsp flour.
   • In a separate mixing bowl, beat the softened cream cheese with the sugar mixture on low speed until smooth.
   • Add the eggs one at a time, mixing on low speed after each addition, scraping the sides and bottom of the bowl.
   • Add the vanilla extract, sour cream, and heavy cream, then mix until smooth.
3. Bake the cheesecakes:
   • Tap the mixing bowl on the counter about 30 times to release air bubbles.
   • Divide the cheesecake mixture evenly among the muffin cups, filling each nearly to the top.
   • Bake at 325°F (160°C) for 18-23 minutes. The centers should jiggle slightly but not be runny.
   • Be careful not to over-bake to avoid cracking.
   • Once done, remove from the oven and let cool for 1 hour.
4. Make the strawberry sauce (optional topping):
   • Combine the fresh strawberries, granulated sugar, and lemon or lime juice in a food processor.
   • Pulse until chopped and beginning to liquefy, leaving some small pieces for texture.
   • Transfer to an airtight container and chill for at least 30 minutes, or until ready to serve.
5. Chill:
   • Loosely cover the cheesecakes with plastic wrap.
   • Refrigerate for at least 2 hours to allow them to set.
   • Serve chilled with your choice of toppings, such as Salted Caramel Sauce or strawberry sauce.
   • For best results, add the topping just before serving.
   • Store in an airtight container in the fridge or freeze for later.  

Topping Ideas:

• Blueberry, raspberry, or strawberry sauce
• Salted caramel sauce
• Homemade jam (strained for a smooth topping)
• Mashed fresh berries
• Whipped cream
• Fruit curd (lemon, passionfruit, coconut, mango)
• Nutella or cookie butter
• Toasted coconut
• Chopped nuts
• Chocolate ganache

Nutrition