Mini Cheesecakes

• 1-1/2 cup Graham Wafer Crumbs
• 1/4 cups Sugar
• 1/4 cups Butter
• 8 ounces, weight Cream Cheese
• 16 ounces, fluid Plain Yogurt, Drained
• 1/2 cups Sweetened, Condensed Milk
• 3 whole Eggs
• 2 teaspoons Vanilla

1. Preheat oven to 300 F.
2. Combine crumbs, sugar, and butter. Press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.
3. In a large mixing bowl, beat cream cheese and yogurt cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tbsp) into prepared cups.
4. Bake 20 minutes or until cakes spring back when lightly touched. Cool on wire rack for 15 minutes, then refrigerate. Garnish as desired.
5. If you used greased muffin cups, put the pans in the freezer for 15 minutes after they've cooled, then remove them from the pans. Works like a charm.
6. *For a chocolate variation, add 1 cup melted chocolate chips to the batter.
7. *For the micro mini variation, use 1 tbsp batter in the cups and bake for 10 minutes.
8. I love these. They can be made ahead and freeze beautifully.

graham wafer crumbs, ubc, ubc, weight cream cheese, yogurt, milk, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/mini-cheesecakes/ (may not work)