New York Style Cheesecake Cupcakes

Instructions

1. • Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
   • In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
   • Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
   • In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
   • Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
   • Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
   • A skewer inserted in the center should come out clean.
   • Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
   • Roughly break up the graham crackers  and put them in a food processor. Process until finely ground.
   • When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.
   • Frosting
   • Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
   • Add the cream cheese in one go and beat until it is completely incorporated.
   • Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.