Ingredients
1cupfinely crushed graham crackers,(114 grams), from about 7 full size sheets
1½tbspgranulated sugar,(19 grams)
3tbspbutter,(38 grams), melted
2pkgcream cheese,(8 ounce), well softened
¾cupgranulated sugar,(150 grams)
1½tbspall-purpose flour,(12 grams)
2large eggs
1tspvanilla extract
¼cupsour cream,(58 grams)
¼cupheavy cream
toppings for serving,optional, see notes for ideas
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together crushed graham crackers with 1½ Tablespoons granulated sugar. Pour in melted butter and stir the mixture until evenly coated.
Divide graham cracker mixture among 12-paper lined muffin cups, adding nearly 2 Tablespoons to each. Press mixture into an even layer. Bake in preheated oven for 5 minutes.
Remove from oven and allow to cool while preparing to fill. Reduce oven temperature to 325 degrees F.
In a small mixing bowl, whisk together ¾ cup of granulated sugar with 1½ Tablespoons of flour until well blended.
Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend the mixture at low speed until smooth.
Mix in eggs one at a time and blend at low speed, while scrapping sides and bottom of the bowl and mixing just until combined after each addition. Add vanilla, sour cream, and heavy cream and mix just until combined.
Tap the mixing bowl against the countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each nearly to the top of the cupcake liner.
Bake in 325 degrees F oven for about 18 to 23 minutes. Remove from oven and allow to cool 1 hour.
Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.
Serve chilled with a spoonful of salted caramel sauce or strawberry sauce.
