Mini Keylime Cheesecake

Prep - Keep 12 oz of Cream Cheese on the kitchen counter to bring to room temperature along with an Egg. Preheat oven to 325F and spray the lined 12-count cupcake / muffin pan. Keep aside. 

Crust - Take 6 full sheets of Graham Crackers (or 3/4 cups of crumbs) and process them to crumbs. To it, add 3 tbsp of melted Butter and 2 tbsp of Sugar and mix well. Evenly distribute the mixture between all the 12 liners making sure to press down firmly into an even layer. Bake at 325F for 5 minutes. Remove and let cool.

Filling - Beat 12 oz of Cream Cheese in a bowl along with 1/4 cup of Sour Cream, 1/2 Sugar until well combined. Add in 3 tbsp of Lime Juice, a tsp of Vanilla Extract, a tsp of Key Lime Zest and a drop of green food dye (optional). Mix well until incorporated and add a Large Egg to it as well. Mix until combined.

Evenly distribute the filling between all the 12 liners.Return to the oven and bake at 325 for 20 minutes or until the top of the cheesecakes are set. Remove from the oven and allow to cool for an hour. Transfer to a airtight container and chill until served. Garnish with a thin slice of Lime.