Place the cream cheese in a medium bowl. Beat with an electric mixer until it's is soft and creamy. Beat in the eggs and sugar until thoroughly combined. Mix in the vanilla for 3 to 5 minutes, until the mixture is super-creamy. Add 1 tablespoon of the graham cracker mixture into each cupcake liner. Press down on the mixture firmly with the tips In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined. Add ⅛ of a cup into each paper liner, and firmly press mixture evenly. Place in the over for 5 minutes, remove and set aside. Use a food processor to crumble the graham crackers into fine crumbs. Then combine the crumbs, melted butter, sugar, and salt in a medium bowl. Step 3: Bake the crust. Disperse the graham cracker crumbs into each cupcake liner, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool. Make the cheesecakes: In a medium bowl, mix the cream cheese until creamy and smooth. Add in the sugar and vanilla. Mix well, scraping the bowl as needed. Add in the room temperature eggs and mix on low speed just until combined. Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups. Heat oven to 325 degrees F. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners. In a medium bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are all coated with the butter. Using a tablespoon measuring spoon, scoop a tablespoon into each cupcake liner. In the bowl of stand mixer fitted with the paddle attachment or a large mixing bowl with electric hand mixer, beat the cream cheese until smooth. Add the sugar and yogurt, blending well again. Add the eggs and extract, blending until smooth, approximately 2-3 minutes. Evenly divide between muffin tins. With back of spoon, firmly press cookie crumbs in bottom of each foil cup. 2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. .

how to make mini cheesecakes