Cute Mini Cheesecakes with Fresh Berries in 50 Minutes

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture evenly into the bottom of each muffin liner in a muffin tin.
4. Bake the crusts for 8 minutes until lightly golden, then set aside to cool slightly.
5. In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
6. Gradually add in the sugar, continuing to beat until combined.
7. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until smooth.
8. Pour the cheesecake filling into each crust, filling them about 3/4 full.
9. Bake in the preheated oven for 15-18 minutes, or until the centers are set with a slight jiggle.
10. Remove from oven and allow to cool to room temperature on a wire rack, then refrigerate for at least 1.5 hours.
11. Once completely chilled, top each cheesecake with a mix of fresh berries.
12. Drizzle honey over the berries and garnish with mint leaves if desired.