Ingredients
Crust
- 7 graham crackers, crushed
- 2 tbsp melted butter
Cheesecake Center
- ⅛ tsp kosher salt
- 1 block cream cheese, softened
- 1 large egg
- ¼ cup sour cream
- ⅛ cup sugar
- 1 tsp vanilla
- 1 pinch salt
Topping
- ½ cup melted chocolate
- 6 strawberries
Instructions
- Preheat oven to 325 degrees. Line a 6-cup muffin tin with paper liners. Spray liners with cooking spray.
- In a large bowl, combine crushed grahamcrackers, melted butter, and salt and stir until completely moistened.
- Press mixture into bottom of the paperliners and set aside.
- In the bowl of a stand mixer, beat creamcheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and saltand beat until combined. Pour filling over graham crusts.
- Put in the oven for 20 minutes, or until the center is slightly jiggly. Let cool in muffin tin, then refrigerate for two hours.
- Spoon melted chocolate over cheesecake tops with an ice cream scoop. Dip strawberries in melted chocolate and rest on top of cheesecakes.
- Let set until firm.
