Cooking Instructions:

• Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well coated and resemble wet sand.
• Step 2: Line the Muffin Tin - Preheat your oven to 325°F (163°C). Line your mini muffin tin with parchment paper liners, or spray with non-stick spray.
• Step 3: Form the Crusts - Spoon about a tablespoon of the graham cracker mixture into each muffin cup. Press down firmly to form a compact base.
• Step 4: Make the Cheesecake Filling - In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing well. Then add eggs, vanilla bean paste, and vanilla extract; mix just until incorporated.
• Step 5: Fill the Cups - Spoon the cheesecake filling over the crusts in the muffin tin, filling each cup about ¾ full.
• Step 6: Bake - Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove and let cool.
• Step 7: Chill - Once cooled, refrigerate the cheesecakes for at least 2 hours, or until completely chilled and set.