**Ingredients:**
*For the Crust:*
– 1 cup graham cracker crumbs (or digestive biscuit crumbs)
– 1/4 cup unsalted butter, melted
– 2 tablespoons sugar
– 1/4 cup crushed nuts (optional, for added texture)
*For the Cheesecake Filling:*
– 16 oz (450g) cream cheese, softened
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1/4 cup sour cream
– 1/4 cup pineapple juice (fresh or canned)
*For the Topping:*
– Whipped cream
– Thin slices of pineapple, dried or fresh
– Fresh raspberries
– Crushed graham crackers or nuts for sprinkling
**Instructions:**
1. **Prepare the Crust:**
– Preheat your oven to 325°F (160°C).
– In a bowl, mix the graham cracker crumbs, melted butter, sugar, and crushed nuts (if using) until well combined.
– Press the mixture into the bottom of a greased muffin tin or individual mini cheesecake pans to form the crust.
– Bake for 5-7 minutes until lightly golden. Remove from the oven and let it cool.
2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla extract, sour cream, and pineapple juice until fully combined.
– Pour the cheesecake mixture over the cooled crust in the muffin tin or pans, filling each one nearly to the top.
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