In this video, I show you how to make Mini New York style cheesecakes. This recipe will make 8 4" cheesecakes, a perfect serving size! Here is the recipe;

Preheat your oven to 325 degrees

Mais en Plas;

8 4" springform pans well greased or sprayed with non-stick cooking spray. These pans are available at most cooking stores, and discount stores like Hobby Lobby, Joannes, etc. If you don't have 8, thats okay, you can just clean and bake as many as you want singly.

2 cups Graham cracker crumbs
(Just get a package of graham crackers, I will show you how to make the crumbs)

1/3 cup butter melted
(Use real unsalted butter, not margarine!)

4 8 oz. packages of "Philadelphia" brand cream cheese
(Yes there is a difference, don't argue LOL!)

3 tbsp granulated sugar (For the crust)

1 cup granulated sugar for the first part of the filling

1/4 cup granulated sugar for the 2nd part of the filling

1 tsp REAL vanilla extract for the first part of the filling
(Not the imitation stuff, it makes a difference!)

1 tsp REAL vanilla extract for the 2nd part of the filling
(Do I need to say it again?)

1 cup sour cream for the the first part of the filling
(do not use low fat!)

1 cup sour cream for the 2nd part of the filling

4 eggs

Topping of your choice to drizzle over the finished cheesecake (if any, you can leave it plain, or use Chocolate, cherry, or strawberry syrup)

Crush graham crackers in a ziploc bag with a rolling pin until you have 2 cups of fine crumbs.

Add 1/3 cup melted butter, 1 tsp Vanilla extract, and 3 tbsp granulated sugar and mix well.

Divide crumb mixture across 8 4" mini spring form pans, then pack down using your hands or a glass whose bottom is smaller in diameter of your cake pans. Place the 8 spring form pans on a cookie sheet lined with parchment paper (to minimize mess and cleanup)

Beat together cream cheese, 1 cup sugar, and 1 tsp. of vanilla extract until smooth and creamy, then blend in the 4 eggs, one at a time until a creamy mixture is achieved.

Divide cream cheese mixture evenly across all 8 cake pans (should end up about 1/2 to 3/4 full.

Bake at 325 for about 27 minutes, check to see that mixture has started to set, middle will still be runny, but still jiggle.

Blend remaining 1 cup sugar, sour cream and vanilla until smooth and creamy, then spread evenly across the top of the cake mixture.

Bake another 17 minutes at 325 degrees.

Remove from oven let cool a minimum of 3 hours

Let cool, then chill for a minimum of 3 hours.

Release spring form pan latch, push bottom of pan and cheesecake up out of side round, and gently scrape cheesecake from bottom of spring form pan using and offset spatula..

Plate cheesecake, then drizzle with your favorite topping.

Refrigerate for a minimum of 3 hours, overnight if possible.

Serve and enjoy!

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