“Jumbo-Mini” Lemon Cheesecakes

Preheat oven to 325 degrees F.

For crust: In a food processor or large bowl, thoroughly combine graham crackers, 1/4 cup sugar and 1/4 cup melted butter.

Divide crust mixture equally into jumbo foil cupcake liners, about 1 1/4 tablespoon per liner. Using a glass, press crust into each liner. Bake in preheated oven for five minutes. Remove to cooling rack while preparing batter.

For batter: Using whisk attachment on mixer, beat cream cheese until smooth, scraping bowl once or twice.

When cream cheese is smooth, add sugar, lemon zest, lemon juice and vanilla extract. Beat until smooth, again scraping bowl once or twice.

Crack eggs into a bowl and beat lightly. Add to cream cheese mixture and mix just until combined. Over mixing the eggs will cause texture issues in the finished cheesecakes, so carefully scrape bowl and mix by hand at end.

Using an ice cream/cookie scoop, divide filling mixture evenly into foil cups, about 2 1/2 ounces per liner.

Place a pan with water on bottom rack of oven. Bake cheesecakes on the top rack in your 325F preheated oven for 27-30 minutes.

Cheesecakes are done when centers are still slightly jiggly. Over-baking will cause cracks. Let cool to room temp, then refrigerate.