I love making mini cheesecakes because they bake up much quicker than their full-sized cousin and are just as satisfying. Top with some lemon curd and you have a party!
Combine graham crumbs, 2 Tbsp. sugar and butter and press 1 tablespoon of the mixture into the bottoms of about 18 paper-lined muffin cups in a standard muffin pan.
Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed. Scrape bowl well after each addition to ensure the batter will not be lumpy. Spoon about ⅓-½ C of batter over each crust-- leaving only about ⅛" space from the top of the liner.
Bake 15-20 minutes or until centers just almost set-- if there's a dime sized or smaller spot in the middle that isn't set that's okay. It will firm up as they cool. Cool completely and refrigerate at least 2 hours before serving.
To serve, spoon prepared lemon curd onto the tops of each cheese cake.