Ingredients
½ tbsp butter, melted
2 tbsp Graham crackers, crushed
½ tbsp butter, softened
1 tsp vanilla extract
½ cup cream cheese
2 tbsp sugar
Preparation
Butter your ramekin with the melted butter, making sure to coat the sides well. Set aside.
In a bowl, combine softened butter, vanilla extract, cream cheese, and sugar. Mix until the mixture is well combined and smooth.
Add crushed graham into the buttered ramekin. Mix crushed graham with the butter, making sure that it is all evenly coated in butter. Press graham into ramekin base, packing it to create a solid crust base. Make sure the top is flat and even.
Spread the filling evenly on top of the crust.
Microwave for at least 4 minutes at half power.
Chill in the freezer for around 30 minutes, or until the cheesecake has cooled completely.
Using a small knife or a palette knife, loosen the edges of the cheesecake from the ramekin.
Carefully flip the ramekin onto a plate and release the cheesecake onto a plate.
Garnish with strawberry sauce, then serve and enjoy.
