Lemon Cheesecake Bites

• 12 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• 1 (8 ounce) package cream cheese, softened
• 12 cup sugar
• 12 cup lemon pie filling
• 14 cup sour cream
• 1 tablespoon flour
• 2 teaspoons freshly grated lemons
• 1 egg
• lemon pie filling
• fresh mint leaves, if desired (optional)

1. Heat oven to 375.
2. Line mini muffin pan cups with paper cup liners; set aside.
3. Combine crust ingredients in small bowl.
4. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
5. Combine all filling ingredients except egg in large bowl; beat at medium speed, scraping bowl often, until creamy.
6. Add egg; continue beating until well mixed.
7. Spoon about 1 rounded tablespoon lemon mixture over crust mixture in each cup.
8. Swirl tops with spoon.
9. Bake for 15 to 17 minutes or until puffed and set.
10. Allow to cool 1 hour at room temperature.
11. Refrigerate at least 2 hours or until serving time.
12. Just before serving, garnish with dollop of pie filling and fresh mint leaves, if desired.
13. Store in container with tight-fitting lid in refrigerator for up to 4 days.

graham cracker crumbs, butter, sugar, cream cheese, sugar, lemon pie filling, sour cream, flour, freshly grated lemons, egg, lemon pie filling, mint

Taken from www.food.com/recipe/lemon-cheesecake-bites-257878 (may not work)