Mini Cheesecakes (Print Version)

# Ingredients:

01 - Graham cookie crumbs (200 grams)
02 - Brown sugar (48 grams)
03 - Unsalted butter, melted (90 grams)
04 - Ground ginger (2 teaspoons, divided)
05 - Ground cinnamon (1.25 teaspoons, divided)
06 - Lemon zest (1 teaspoon)
07 - White baking chocolate (155 grams)
08 - Cream cheese, block style (130 grams)
09 - Additional butter, room temp (70 grams)
10 - Sour cream (45 grams)
11 - Ground nutmeg (1/4 teaspoon)
12 - Ground cardamom (1/4 teaspoon)
13 - Vanilla extract (1/2 teaspoon)
14 - Sea salt (1/16 teaspoon)

# Instructions:

01 - Mix melted butter, graham crumbs, spices, zest, and sugar. Press into lined cupcake tins
02 - Double boil white chocolate until melted, let cool to room temperature
03 - Beat butter until fluffy, add softened cream cheese, then mix in remaining ingredients
04 - Fill crusts with cheesecake mixture, freeze 15 minutes, then chill in fridge

# Notes:

01 - Use block cream cheese, not spread
02 - Can substitute graham crackers with gingerbread cookies
03 - Keeps in fridge for 3 days

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