INGREDIENTS:

Crust:

2 1/2 cups graham crumbs

1/2 cup melted butter

Filling:

 2 -  8 oz packages of cream cheese, softened

1 cup of sugar

4 eggs

2 tsps vanilla extract

2 tblsps lemon juice

3 tablespoons all purpose flour

1 1/2 cups of sour cream (I use lactose free)

1 package skor bits

 

Instructions:

Preheat oven at 320 degrees. Line 2 - 12 cup muffin pans with paper liners. 

Combine graham crumbs and melted butter in a small bowl then press evenly on the bottom of the muffin paper cups.

 Beat the cream cheese gently on low speed just until creamy, no need to over mix. 

With mixer still on low, add sugar a little at a time until fully mixed in and creamy.

Add eggs one at a time on low speed, mixing only until just incorporated. This minimizes air in the batter which causes cracks.

Add room temperature sour cream, vanilla extract, lemon juice, flour and skor bits (reserve some to sprinkle on the tops). Mix just until combined. 

Divide batter evenly among cups. Sprinkle the reserved skor bits on the tops. Knock pans on the counter to level the filling.

Bake at 320 degrees on 2/3rd lower rack for 15 minutes or until the edges are set and the centres still jiggle slightly when gently shaken.

Let cheesecakes cool completely in the pan on a wire rack before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight for best texture. 

 Makes 24 mini cheesecakes