Crunchie Cheesecakes

• 5 oz graham crackers, crushed
• 7 tbsp butter, melted
• 9 oz cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1/2 cup granulated sugar
• 2 None large eggs
• 1 tsp vanilla bean paste
• 5 oz chocolate coated honeycomb candy bars, chopped
• 1 1/4 cups heavy cream, whipped

1. Preheat oven to 350u0b0F. Line 8 recesses of a muffin pan with 2 strips of parchment paper, crossing at the center.
2. In a bowl, combine graham cracker crumbs and butter. Press firmly into each recess base. Chill for 20 mins.
3. Beat cream cheese with sour cream, yogurt, sugar, eggs and vanilla until smooth. Fold in 3/4 of the candy bars. Transfer to prepared recesses and bake for 20-25 mins, until firm. Let cool completely in the pan then chill until required.
4. Serve topped with whipped cream and remaining candy bars.

graham crackers, butter, cream cheese, sour cream, plain yogurt, granulated sugar, eggs, vanilla bean paste, chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/32888 (may not work)