I found this recipe off of another baking blog site :) www.milkmanswife.wordpress.com
Makes 48 cheesecakes..
-1 sleeve honey graham crackers, crushed to fine crumbs
-3 to 4 tablespoons of butter, melted
-2 (8 oz) packages cream cheese, softened
-3/4 cup granulated sugar
-1 teaspoons lemon zest
-1 tablespoon freshly squeezed lemon juice
-small splash of vanilla
-Mixed berry topping (recipe follows)
Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.
In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened.
The recipe says to use about 1/2 teaspoon of crumbs, but I did that and when I baked it, it burnt in the 8 mins it says to bake the crust for. So for the second bath, I Spooned about 1 1/2 teaspoon of crumbs into each liner and pack down (a shot glass is a useful tool for this!) it baked better! Bake the crusts for about 8 minutes.
Meanwhile, cream together cream cheese, sugar, eggs, lemon zest, lemon juice, and vanilla until well combined. Top each crust with the mixture, filling the cups almost to the top.
Bake for 15 minutes. Transfer to wire racks to cool completely. I topped each cheesecake with a raspberry. Chill in the refrigerator for an hour before serving. Store leftovers covered in the fridge.