Try serving these rich and creamy cheesecakes, baked in muffin tins, plain or topped with chocolate fudge, caramel sauce, your favorite fruit sauce, or even edible flowers. Makes 18 regular muffin size servings.

Crust:
2 c. graham cracker crumbs
5 Tbsp. brown sugar
8 Tbsp. Country Cream butter, melted

Cheesecake Filling:
16 oz. (2 blocks) cream cheese, softened
⅔ c. sugar
2 Eggland’s Best eggs
⅔ c. Daisy sour cream
1 tsp. vanilla extract

Bring cream cheese, eggs, and sour cream to room temperature for at least 2 hours to help prevent cheesecakes from sinking in the middle.

Combine graham cracker crumbs, brown sugar, and melted butter. Press 2 tablespoons of the crumbs into each of 18 paper-lined muffin cups.

Beat cream cheese on low speed until smooth. Add sugar and beat again until smooth. Stir in eggs and vanilla just until combined. Do not overmix! Stir in the sour cream.
Divide cheesecake filling between the 18 muffin cups. Bake on the middle rack of a 350° F oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles. Cool for 45 minutes on a cooling rack, then refrigerate for at least 2 hours.

Before serving, put the cheesecakes in the freezer for 15 minutes. Take out and immediately remove the paper liners. Set on a serving dish or individual dessert plates, and serve plain or with your favorite topping.