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Ingredients
1 cup graham cracker crumbs
4 Tbs butter melted
2 Tbs sugar
2 8 oz pkg cream cheese, softened
1/2 cup sour cream
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup rainbow sprinkles plus more for sprinkling
Whipped topping optional
Instructions
Preheat oven to 325.
Line a 12 count standard cupcake pan with cupcake liners, set aside.
In a bowl mix together graham cracker crumbs, sugar, and melted butter.
Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
Bake in the oven for about 5 minutes, then remove and cool completely.
In a stand mixer or with a hand mixer, beat your cream cheese until smooth.
Add in your sugar, eggs, sour cream, and vanilla and beat until combined.
Fold in your sprinkles until mixed.
Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
Remove and cool completely on the counter before transferring to the refrigerator to chill for about 30 minutes.
To serve pipe some whipped topping over mini cheesecakes and sprinkle with more sprinkles if desired.
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