Cheesecake Cupcakes - Served Cold

2 cups finely crushed graham crackers (from 15 sheets)

3 Tablespoons granulated sugar

7 Tablespoons salted butter, melted

4 (8 ounce) packages cream cheese, softened

1 ½ cups granulated sugar

3 Tablespoons all-purpose flour

4 large eggs

2 teaspoons vanilla extract

½ cup sour cream

½ cup heavy cream

Salted caramel or strawberry sauce (see below)

Preheat oven to 350 degrees. In mixing bowl, whisk together crushed graham crackers with 3 Tablespoons granulated sugar. Pour in melted butter  and stir mixture until evenly coated. Divide graham cracker mixture among 24 lined muffin cups, adding a well heaped Tablespoon to each (nearly 2 Tablespoons). Press mixture into an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 ½ cups granulated sugar with 3 Tablespoons flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture until smooth. Mix in eggs one at a time and blend in between each egg. Add vanilla, sour cream, heavy cream and mix just until combined. Tap mixing bowl against counter top 30 times to remove any air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18-23 minutes, centers should still jiggle slightly, don’t over bake (if they start to crack, they are starting to become overbaked). Remove from the oven and allow to cool for 1 hour. Cover loosely with plastic wrap and transfer to refrigerator to chill for 2 hours. Serve chilled with a spoonful of caramel or strawberry sauce. Store in airtight container in refrigerator or freeze.