No Tang Cheesecake Cups

I made these from Tyler Florence's Ultimate Cheesecake..
just changed a little.

Sometimes Cheesecake is too tangy and I don't like that taste, so I took out the lemon zest and added a little margarine.

Note:: Bring eggs and cream cheese to room temperature before beginning.

You need:

• 2 (8oz) Cream Cheese Packages
• 3 eggs
• 1 cup sugar
• 1 cup light sour cream
• 1/4 cup margarine

If you want a crust. (I didn't add one).. 

You will need:

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted

What to do:

   For the CRUST:

1. Preheat the oven to 325 F.

2. Combine graham crackers, butter, and cinnamon.

3. Spray your cupcake pan with non stick spray.

4. Press the mix into the bottom of the pan (about 1 inch)

5. Refrigerate 5 minutes.

For the filling:

1. Mix Cream Cheese and sugar until blended.

2. Add eggs one at a time until smooth.

3. Add the sour cream and margarine. Mix Well

4. Spoon  this mix onto the graham cracker crust.

5: Bake about 25 min.

Add sprinkles.

or any topping you like.

Enjoy.

xoxo.