Mini cheesecakes speckled with vanilla bean paste and topped with berries and cream!
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
2 eggs, at room temperature
1 teaspoon vanilla bean paste (vanilla extract can be substituted)
Preheat oven to 350 degrees.
Mix together crust ingredients. Tamp about 1 1/2 teaspoons into each well of your cheesecake pan.
Bake for 5 minutes, then remove from oven and cool on a wire rack.
Make cheesecake batter by beating together the cream cheese and sugar until smooth, using paddle attachment if available. Add sour cream and mix until combined.
One at a time, mix in eggs until incorporated. Mix in vanilla bean paste.
Divide the batter between the wells in your cheesecake pan. Smooth tops with an offset spatula if needed.
Bake for 18-2o minutes.
Remove from oven and cool on a wire rack. Chill overnight in pan, covering with plastic wrap or foil keeping it above the cheesecakes’ surfaces. After chilling, remove from pan and garnish as desired to serve.