3/4 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons melted butter
12 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
1 1/2 teaspoons Grand Marnier or Cointreau
1 tablespoon tequila
2 eggs, at room temperature
Lime slices, berries and sweetened whipped cream, to garnish, optional
Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray
Mix together graham cracker crumbs, sugar and melted butter until well combined.
Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to cooling rack while you make your filling.
Using a mixer fit with a paddle attachment if available, beat cream cheese with sugar until well combined, scraping the bottom of the bowl with a spatula as needed.
Add the sour cream, lime juice and zest, Grand Marnier and tequila and mix until combined.
Add the eggs, one at a time, and mix just until incorporated.
Divide the cheesecake batter between the 12 openings (the batter will fill the cups), and bake until the centers look almost set, about 18-20 minutes. The batter may rise up above the tin while baking but will come down as they cool.
Allow to cool on a wire rack, then refrigerate at least 4 hours before serving. Garnish as desired.