2 (8 ounce) packages cream cheese (room temp, you don’t want lumps)
2 Tablespoons Greek Yogurt (or sour cream)
3/4 cup white sugar
2 teaspoon vanilla extract
1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter
Preheat oven to 375 degrees F. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter with a fork until well combined. Line 12 regular sized muffin cups OR 24 mini muffin cups (and a few regular muffins) with paper cups.
Divide crumb mixture evenly between all the muffin cups. Using the back of a small spoon (or my rounded coffee scoop thing) press crumbs firmly onto the bottom and set it aside.
Blend softened cream cheese, eggs, sour cream and sugar together until well mixed. Add in the vanilla until nice and creamy. Spoon cream cheese mixture into each cup (they should be about 3/4 filled).
Bake the mini muffin cups for about 12 minutes and the regular ones for about 15 minutes, remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool complete. You could even top it with your favorite fruit topping before serving.