12 graham cracker crumbs (about 1 cup)

3 tablespoons sugar

5 tablespoons unsalted butter, melted

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

Assorted Easter candy (such as jelly beans, mini chocolate eggs, or pastel M&Ms) for topping

Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with paper liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated.
Press the graham cracker mixture into the bottom of each muffin cup, about 1 tablespoon per cup.
In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream.
Pour the cheesecake batter evenly into each muffin cup, filling about 3/4 of the way.
Bake for 18-20 minutes, until set but slightly jiggly in the center.
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving.
Top each cheesecake with assorted Easter candy just before serving.

These mini cheesecakes are best enjoyed chilled, but you can make them a day or two in advance.

You can use crushed Oreos, digestive biscuits, or vanilla wafers for a different crust.

Try topping with fresh berries or whipped cream for a non-Easter option.