Baked Lemon Cheesecakes

• 6 oz graham crackers
• 1/4 cup packed brown sugar
• 6 tbsp (3/4 stick) butter, melted
• 1 pkg (8 oz) cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 2 None eggs
• 1/2 tsp vanilla extract
• 1 tsp finely grated lemon peel
• 1 tbsp lemon juice
• None None Raspberries, to serve

1. Preheat the oven to 325u0b0F.
2. Place the graham crackers and brown sugar in a food processor and process until the mixture resembles fine breadcrumbs. Transfer to a bowl and add the butter, stirring until combined.
3. Firmly and evenly press the crumb mixture onto the bottom and sides of four 4-inch tart pans with removable bottoms. Place on a baking pan and refrigerate while preparing the filling.
4. Place the cream cheese, sour cream and granulated sugar in the bowl of an electric mixer and beat until smooth. Add the eggs, one at a time, beating well after each. Stir in the vanilla and lemon peel and juice. Divide the mixture among the tart pans.
5. Bake for 20-25 mins or until just set. Leave the cheesecakes to cool in the oven, with the door ajar, for 30 mins. Remove and cool completely on a wire rack.
6. Refrigerate until firm. Serve with fresh raspberries.

graham crackers, brown sugar, butter, cream cheese, sour cream, sugar, eggs, vanilla, lemon peel, lemon juice, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/31477 (may not work)