Tamp about 1 teaspoon of crust in bottom of each mini paper muffin cup, fill about 3/4 full with cheesecake filling and bake for 12 minutes. I use the mini paper muffin cups to make it easier to remove from the baking tin. Makes about 72 mini cheese cake bites.Remove papers before serving and garnishing.
1-1/2 cups Graham Cracker Crumbs
4 pkg. (8 oz. each) Cream Cheese, softened
1 teaspoon lemon extract
BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Use spoon to fill each slot about 3/4 full.
BAKE 12-13 minutes or until center is almost set. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. These freeze well.