1 cup graham cracker crumbs 2 tbsp melted butter 2 tbsp sugar 8 oz cream cheese ⅓ cup suga 1 tsp vanilla extract 1 large egg ½ cup sour cream or coconut cream
Preheat oven to 163°C. Mix graham cracker crumbs with melted butter, and sugar. Press the mixture at the bottom of muffin tins.
Bake the crust for 5 minutes to firm it up. Set aside.
Beat cream cheese with sugar and vanilla until smooth. Beat in egg and sour cream until combined.
Spoon the prepared mixture into crust lined muffin tin molds and bake for 15 minutes.
Let the cheesecakes cool then refrigerate for 2-3 hours. Garnish with whipped cream and serve.