individual cheese-cup cakes

after a long absence of baking, i finally got a very good excuse to bake again...it was for beeling and kajen's 21st birthday. i decided on these cute lil cheese cupcakes, something like uhu-hu cheesecakes from the loaf cos i wanted something different from the traditional cream cake.
i recently discovered this superb website joy of baking and it has the widest range of mouth watering goodies, it will definitely be an inspiration!!
here is the recipe..its from the website(click here to view)

Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted

Filling:
2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream

Garnish: (Optional):
Strawberry Puree, blueberry pie filling, melted chocolate and/or fresh berries

Line 12 muffin cups with . Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.
Makes 12 individual cheesecakes.

the ingredients...
for the crust

press down the biscuit crumbs and refrigerate it
for the filling
i replaced sour cream with yogurt

spoon the topping into the prepared crusts
final product which i sampled :) i used blueberry topping . its just like a mini blueberry cheese cake. yumyum!!
a variety of toppings, i had so much fun decorating it!! can melt some cooking chocolate and spread it on top and sprinkle some hundred thousands..or use chocolate curls or fresh berries and a mint leave. i wanted to use strawberries but the ones i saw were so miserable..so nevermind-la
paper cut outs which i made. pink-bill's favourite colour and green-kajen's favourite colour. and purple cut out bunnies. my special touch :p
wanted to arrange it like this but the box was just to small..

and another variety..chocolate cupcakes. i used a recipe i tried before (click here) and used the remaining cheese filling to make a marble effect..my own concoction. it turn out quite ok. phew~

cupcakes rock!!!~