Crust:
1 cup graham cracker crumbs
1 Tbs. sugar
5 Tbs. butter, melted
Filling:
2 (8 oz.) packages cream cheese (DO NOT use lite!), room temp
2/3 cup sugar
1/8 tsp. salt
2 eggs, room temp
1 tsp. vanilla extract
1/2 tsp. lemon zest
1/2 cup sour cream, room temp
Directions:
***It is very important for this recipe that the ingredients are ROOM TEMPERATURE!***
1. Combine graham cracker crumbs, sugar, and butter in a small bowl until all crumbs are moistened. Divide crumbs among 4 small springform pans and press gently to form to pan. Place pans in fridge while you make filling.
2. Preheat oven to 300 degrees. In a large mixing bowl, beat cream cheese on medium speed until creamy. Add sugar and salt, again beating on medium speed until creamed. Add eggs, beat until incorporated. Add vanilla, lemon zest, and sour cream. Beat on low speed until incorporated. (You don't want to beat on too high of a speed or you will have air bubbles in your cheesecakes)
3. Pour mixture into pans, dividing evenly. Place pans in oven and cook for 35-45 minutes. The cheesecakes should be firm but still a little wobbly in the centers. Remove from oven and allow to cool on wire racks. Cover with plastic wrap and place in fridge for a minimum of 4 hours.
4. When ready to serve, remove cakes from pan by releasing sides, then using a spatula to remove from bottom. Serve with fruit, chocolate, whatever you desire.