1 Large Muffin Pan (6 count)
6 large muffin liners
6 T butter
1 1/2 c graham cracker crumbs
2 8 oz packages cream cheese
1/2 c sugar
2 t vanilla
2 large eggs
Preparation
Preheat oven to 275-300 degrees (convection broiler).
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.
With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.
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Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar
Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.
With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.
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Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar
Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.
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