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Mini skor cheesecakes
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| 1 1/4 cup | graham cracker crumbs |
| 1/4 cup | butter melted |
| 1 pkg | cream cheese room temp |
| 1/3 cup | sugar |
| 2 | eggs |
| 2 tbsp | cream |
| 1 1/2 tsp | flour |
| 1/2 tsp | vanilla |
| 1/4 cup | melted semi sweet chocolate |
| 1/4 cup | skor bits |
1. Preheat oven to 325. Line a 24 cup mini muffin tin with cupcake liners.
2. Stir graham cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
3. Beat cream cheese with sugar. Add eggs one at a time beating well. Add cream flour and vanilla mix until smooth
4. Fill each cup with 1 tbsp cream cheese mixture.
5. Bake for 10 min then reduce heat to 275 continue to bake until filling is set about 10 min.
6. Drizzle with melted chocolate and skor bits if desired. Keeps well refrigerate up to one day.
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