Ingredients

For the graham cracker crust:

• 1 sleeve of Graham Crackers, ground to crumbs
• ¼ cup Granulated Sugar
• 3 tablespoons Unsalted Butter, melted

For the cheesecake:

• 8 oz (1 block) Cream Cheese
• ¼ cup Granulated Sugar
• 1 large Egg
• ¼ cup Sour Cream
• ½ cup Sweetened Condensed Milk
• 2 teaspoons Vanilla Extract

Toppings:

• 1-2 cans Oregon Fruit Red Tart Cherries
• 1-2 cans Oregon Fruit Blueberries Classic

Instructions

For the graham cracker crust:

1. Preheat the oven to 325F and line a cupcake pan with cupcake liners.
2. In a medium sized bowl, add the graham cracker crumbs, granulated sugar, and melted butter. Stir together with a spatula until it looks like wet sand.
3. Pack 1-2 tablespoons worth of the graham cracker mixture into the bottom of the cupcake liners, making sure to pack until no loose crumbs are visible.
4. Bake in the oven for 7 minutes, remove.

For the cheesecake:

1. While the graham cracker crust is baking, in a large bowl using a hand mixer, beat the cream cheese until fluffy and soft, 1-2 minutes. Add the granulated sugar and beat until incorporated. Add the egg, sour cream, and sweetened condensed milk. Beat until combined. Lastly, add the vanilla. Beat on high for 2-3 minutes to make sure everything is evenly distributed. Pour into the baked graham cracker crusts just ½ a centimeter from the top of the cupcake liner.
2. Bake in preheated oven for 15-20 minutes, or until the center has a slight wobble, but the rest is firm. Remove from oven and allow to cool at room temperature for 30 minutes before placing in the fridge for 2-4 hours.
3. Allow to cool completely in fridge before adding desired toppings, I used the tart cherries and blueberries from Oregon Fruit Products, and they were the perfect addition.