Mini Key Lime Cheesecake

Preheat your oven to 325. Use a 12 count cupcake tray and line each cavity with a cupcake liner.

Blend graham crackers until you have fine crumbs. Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar. Stir together until combined.

Evenly distribute the graham cracker mixture in each liner and press down using your thumb.

Bake the crust for 5 minutes. Remove and allow to cool.

Using a hand-held mixer or a standing mixer with the paddle attachment, add the cream cheese, sour cream, granulated white sugar and beat on medium speed until well combined.

Add in the key lime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add in the egg and beat until just combined.

Evenly pour the key lime filling into each cupcake liner. Place back into the oven on 325 for another 15 minutes. The tops should no longer appear wet.

Take out of the oven and allow the cheesecakes to fully cool. Place the covered cheesecakes into the refrigerator for one hour to chill. Top with whipped cream and garnish if desired.