Tiny Spiced Cheesecakes (Printable Version)

# What You'll Need:

01 - Crushed graham cookies (200 grams)
02 - Light brown sugar (48 grams)
03 - Melted unsalted butter (90 grams)
04 - Ground ginger (2 teaspoons, split)
05 - Ground cinnamon (1.25 teaspoons, split)
06 - Zest from lemon (1 teaspoon)
07 - White chocolate for baking (155 grams)
08 - Block-style cream cheese (130 grams)
09 - Extra butter at room temperature (70 grams)
10 - Tangy sour cream (45 grams)
11 - Fresh ground nutmeg (1/4 teaspoon)
12 - Ground cardamom spice (1/4 teaspoon)
13 - Pure vanilla extract (1/2 teaspoon)
14 - Pinch of sea salt (1/16 teaspoon)

# Preparation Steps:

01 - Combine graham crumbs with sugar, spices, lemon zest and melted butter. Push mixture into paper-lined cupcake pans
02 - Gently melt white chocolate using a double boiler, then set aside to cool completely
03 - Whip butter until light, blend in cream cheese, then add the rest of your ingredients
04 - Spoon mixture onto crusts, pop in freezer for 15 minutes, then move to refrigerator

# Additional Tips:

01 - Always pick solid cream cheese blocks, not the spreadable kind
02 - Gingerbread cookies work great instead of graham crackers
03 - Stays fresh in the fridge up to 3 days

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