Cheesecake Cups (Print Version)

# Ingredients:

01 - 200g crushed graham crackers.
02 - 48g packed brown sugar.
03 - 90g melted butter (for the base).
04 - 1 tsp ground ginger spice.
05 - 1/2 tsp cinnamon powder.
06 - Grated zest of 1 lemon.
07 - 155g of white chocolate chips.
08 - 130g softened cream cheese.
09 - 70g butter, at room temp.
10 - 45g sour cream.
11 - 1 tsp powdered ginger for filling.
12 - 3/4 tsp ground cinnamon for filling.
13 - A pinch each of nutmeg and cardamom.
14 - 1/2 tsp vanilla extract.

# Instructions:

01 - Combine crumbs, sugar, spices, zest, and butter. Pack it firmly into lined cupcake molds.
02 - Gently melt the chocolate using a double boiler and let it cool completely.
03 - Beat butter till creamy, then add softened cream cheese to the mix.
04 - Blend in sour cream, melted chocolate, spices, and vanilla until smooth.
05 - Spoon or pipe the cheesecake mixture into the prepared molds.
06 - Pop them in the freezer for about 15 minutes, then move to the fridge for another 15 before serving.

# Notes:

01 - Use full-fat cream cheese for best results.
02 - Feel free to switch the cookies for your preferred type.
03 - Store in the fridge for up to 3 days.

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