Yield: 18-20 cupcakes
Crust:
2 cups graham cracker crumbs
5 tablespoons butter, melted
filling:
2 (8-oz.) containers whipped cream cheese
4 eggs
¾ cup granulated sugar
1 tablespoon pure vanilla extract
Top layer:
2 cups (1 pint) sour cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Whipped cream:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
Topping:
Sprinkles
Preheat oven to 350°F. Place cupcake liners in a cupcake pan and set aside.
Prepare the crust: In a medium bowl, mix graham cracker crumbs and butter. Add 1 tablespoon crust mixture to each muffin liner and pat down gently with the back of a spoon. Wipe the bowl clean and set aside to use for the filling.
Prepare the filling: Add cream cheese, eggs, sugar, and vanilla to the bowl and beat with a mixer until smooth. Spoon filling into each muffin liner until ¾ full, about ¼ cup filling per liner. Bake 25 minutes. Cool for 10 minutes.
Prepare the top layer: In a small bowl, mix sour cream, sugar, and vanilla by hand. Spoon 1 tablespoon over each cheesecake. Bake 7 more minutes. Cool at room temperature and then refrigerate.
Prepare the whipped cream: In a bowl, beat heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form. Put a dollop on each cheesecake and top with sprinkles. Refrigerate until ready to use.
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