Directions:
- In a small bowl, combine the graham cracker crumbs and butter.
- Press gently onto the bottom of 18 paper-lined miniature muffin cups.
- In another bowl, beat the cream cheese, sugar and vanilla until smooth.
- Add egg; beat on low until just combined. Spoon over crusts.
- Bake at 350º for 12-14 min. or until centers are set.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Refrigerate for at least 1 hour.
- To serve, top cheesecakes with raspberries or blackberries.
Servings: 18 mini cheesecakes