CHEESECAKE MUFFINS/CUPCAKES

This is an easy cheesecake recipe that I tweaked a lil bit to suit my needs. So, play around with it, and I hope you like it!

CHEESECAKE
2 8oz packages of cream cheese (room temperature and softened)
2 large eggs
1/2 cup sugar
2 teaspoons vanilla extract

CRUST
About half box of crushed vanilla wafers or graham cracker crumbs
Butter

CRUST: Melt half stick of butter slowly. (in a microwaveable bowl is fine).
Mix with cookie crumbs until sticky and pasty, shoudn't be too loose or firm. Eyeball it. Leave in warm place so butter doesn't re-solidify.

CHEESECAKE: Beat all until smooth; at least 5 minutes. You can sub splenda for sugar. You can also sub vanilla flavoring for lemon flavoring. I prefer lemon myself.

Press the crumb/butter mixture in the bottom of aluminum or paper cupcake lined cupcake pan. Then fill with cheesecake mixture about 1/4 inch from the top of the cupcake liner. Bake at about 375degrees for 15 minutes. Let cool for an hour in open air, and then chill in fridge for about 2 hours. (if you can wait that long) Smear the top with your favorite fruit compote/jam/preserves or drizzle with chocolate or eat plain.

SUBSTITUTIONS/ADDITIONS Cookie crust with thin cut out rounds of pound/chocolate/angel food/ur favorite cake. You can even slice thin slices cake and layer the cake and cheesecake batter in the muffin tins. <---that is awesome.

You can also use chocolate graham cracker crumbs or butter cookie crumbs or your favorite cookie crumbs in the cookie/butter mixture.

Flavor the cheesecake batter with key limes (key lime cheesecake is the bizness). Top with your fav candy (broken frozen reeces pnut butter cups or m&m's r the bizness too!)

These are just my suggestions. Have fun with it.

NOTE: This recipe does not work well with full size cheesecake. So stick to muffins/cupcakes and use a traditional cheesecake recipe something larger.