Averie Cooks

-1 Preheat the oven to 350F and line a 12-count mini cupcake pan with liners.
-1 Crust - Crush the graham crackers in a food processor, add the melted butter and granulated sugar, and process again until the crumbs are very fine.
-1 Evenly divide the graham cracker crumbs among each liner and gently pack them down; set aside.
-1 Filling - Using a stand mixer fitted with a whisk attachment (or handheld electric mixer), beat together the cream cheese and sugar on medium speed until smooth.
-1 Once the mixture is smooth, add the Greek yogurt or sour cream, egg, lemon juice, vanilla, and beat again on medium speed until smooth.
-1 Evenly divide the filling mixture (about 1 tablespoon) to the top of the crusts.
-1 Bake for 17 to 20 minutes, then turn off the oven and open the oven door and allow the cheesecakes to cool in the oven for 1 hour.
-1 Remove the pan from the oven and allow the cheesecakes to sit in the pan on a wire rack at room temperature for 1 more hour.
-1 Place the cheesecakes in the fridge and allow to chill for about 1 hour, or as desired, before serving.
-1 Topping - You can add the cherry filling, as desired, either before you place the cheesecakes in the fridge or after right before serving them.
-1 Cheesecakes will keep airtight in the fridge for up to 4 days noting the crust will soften after about 1 day.