Mini Lime Cheesecake

CRUST

• 1/2 C graham cracker crumbs
• 2 TBL sugar
• 1/4 stick melted butter

  FILLING

• 1 pkg softened cream cheese
• 1/4 C sour cream
• 1 Egg
• zest and juice from two limes
• 1/2 tsp vanilla
• 1/2 C sugar
• 2 tsp corn starch

1. Spray bottom of muffin / cupcake pan
2. Press combined crust ingredients into each tassie cup
   (bet you didn’t know the official name for each of the little receptacles)
3. Combine first five ingredients
4. Mix sugar and corn starch
5. Combine wet and dry ingredients mixing well
6. Portion into each tassie cup
7. Bake at 300º for 20 minutes
8. Cool for 30 minutes on the counter
9. Put into fridge for 2 hours

Optional topping

1. Puree together: 1 C raspberries, 2 TBL sugar and 1 tsp lime zest
2. Ideally put through a strainer or food mill to remove raspberry seeds