Preheat oven to 480°F. Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth and softened. Add the sugar, cornstarch and vanilla and mix until smooth and fluffy. Add the egg and heavy cream and mix until completely smooth like batter.
To make the graham cracker crust: Preheat oven to 325°F. Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined.
2 – Make the cream cheese filling: Mix cornstarch and water in a small bowl until smooth.Set aside. Place the cream cheese in the bowl of an electric mixer. Add sugar and sour cream and continue mixing until incorporated.
Step 10: Gently and slowly fold the whipped cream into the cream cheese so the whipped cream does not deflate. Step 11: Use an ice cream scoop or spoon to fill the cupcake liners. Use about ¼ cup of filling per cheesecake. Step 12: Smooth the tops with an offset spatula or butter knife. Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside. Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl. Carefully fold in the whipped cream. Taste for desired sweetness and add sugar if too tart. Prepare for Baking: Preheat the oven to 325°F. Add cupcake liners to a cupcake pan. Make Crust: Combine the cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Bake Crust: Bake the crusts for 5 minutes, then remove them from the oven.
Preheat the oven to 325F degrees. Line a 12 count cupcake pan with cupcake liners and set aside. In a bowl, add the graham cracker crumbs, sugar and melted butter. Stir mixture until combined and crumbs are moistened. Spoon about 1 1/2 tbsp of crumbs into each of the cupcake wells and press down.
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    • how to make mini cheesecakes