Cheesecake is an iconic American dessert that is creamy, tangy, and sweet at the same time. This same recipe will work as a normal-sized cheesecake if you put it in an 8-inch springform pan. The baking time will increase to 35 to 40 minutes however it will have the same texture. An optional ingredient is one teaspoon of cornstarch to prevent cracks from forming on top; however, the texture of the cheesecake will be slightly altered. If you would like a chocolate cheesecake add 1/4 cup of cocoa powder to the crust and 8 ounces of bittersweet chocolate to the filling.

Here are some ratios that I like to follow when making any type of cheesecake

2 Gram Cracker: 1 Tablespoon of Butter: 1 Tablespoon of Brown Sugar- Makes four servings worth of crust.

8oz of Cream Cheese: 3 Tablespoons of Sugar: 1 Egg: 1 Tablespoon of Sour Cream- Makes 6 cupcakes worth of filling (Not including additional flavoring ingredients)

Makes 18 Cupcakes

Crust

-9 Graham Crackers

-4 1/2 Tablespoons of Butter

-4 1/2 Tablespoons of Butter

Filling

-3 8 oz Blocks of Cream Cheese

-9 Tablespoons of sugar

-3 Egg

-3 Tablespoons of Sour Cream

-1 Teaspoon of Vanilla

-The juice of one lemon or lime

Raspberry sauce

20 raspberries

1 1/2 Tablespoons of Maple Syrup

1 1/2 Tablespoons of Agave

1. Preheat oven to 350 Degrees and crush graham crackers in a bag or blender. Add in butter and sugar and mix until you can create a ball with the mixture when you press it in your hand.
2. Distribute the crust between the 18 cupcake paper-lined muffin tins and press into the bottom. Bake in the oven for three and a half minutes.
3. Beat 1 block of room temperature cream cheese until smooth. Add in a third of the sugar, and a third of the cream cheese. Repeat this process adding in the rest of the creme cheese, sugar, and sour cream.
4. Add in the eggs, one at a time thoroughly mixing between each addition. Then add the vanilla and lemon juice.
5. Evenly transfer the batter into the muffin tin and bake for 20 at 350 degrees or until the edges look set, but it is slightly loose in the middle. Let rest in the fridge for at least an hour.
6. To make the raspberry sauce add the raspberries, agave, and maple syrup. Bring to a boil. Mash raspberries and boil for another 4 min.
7. Let Sauce rest in the fridge for at least 1 hour before adding onto the cheesecakes. Store in the fridge in an airtight container.