This is a great mini version of a cheesecake. Easy portion control!
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 stick butter, melted
2, 8oz. packages of cream cheese
1 cup sugar
1/4 cup flour
1 tsp. vanilla
1/2 cup semisweet chocolate chips
Preheat oven to 350.
Place cupcake liners in 12 holes of a cupcake tin.
Mix graham cracker crumbs with sugar and melted butter with a fork.
Place 1 tablespoon of graham cracker mixture into the bottom of each liner and press down with the back of a spoon.
Beat cream cheese with a handheld mixer until creamy.
Add sugar, flour, and vanilla and beat well.
Add eggs one at a time, beating well after each addition.
Stir in chocolate chips with a spoon.
Place about 2 tablespoons of filling into each cup.
Bake for about 20-25 minutes or until toothpick comes out clean and cheesecakes bounce back when touched.
Let cool and place in an airtight container in the fridge overnight.