Lemon Scented Mini Cheesecakes

I have been wanting to learn to make cheesecake for a while now but it always seemed so difficult. When I saw this recipe on a blog I decided to try it since it didn't seem too hard. They turned out really moist and the hint of lemon was a perfect addition to the cheesecake flavor.

Ingredients:

1 sleeve honey graham crackers, crushed to fine crumbs

3 to 4 tablespoons of butter, melted

2 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar

2 eggs

1 teaspoon lemon zest

1 tablespoon freshly squeezed lemon juice

small splash of vanilla

Directions:

Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners (*I used a regular muffin tin and it made about 12 cheesecakes) . In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened. Spoon about 1/2 teaspoon of crumbs (*I ended up using more because I used a bigger muffin tin) into each liner and pack down. Bake the crusts for about 8 minutes.

Meanwhile, cream together the cream cheese, sugar, eggs, lemon zest, lemon juice, and vanilla extract until well combined. Top each crust with the mixture, filling the cups almost to the top. Bake for 15 minutes. Transfer to wire rack to cool completely. Top each cheesecake with topping of choice. Chill in the fridge for an hour before serving.