Yields 4 mini cheesecakes

Ingredients:

• 9 oz cream cheese, at room temperature
• 2 oz sour cream
• 6 oz sugar
• 5 oz. eggs, at room temperature
• 1 vanilla bean
• 1 tsp lemon zest
• 2/3 oz lemon juice
• 1/2 oz egg yolks, at room temperature

Directions:

Combine cream cheese, sour cream, and sugar in a KitchenAid bowl with paddle attachment

Beat on medium speed until smooth, 3 minutes

Stop mixer and scrape paddle attachment and bowl

Beat on medium speed for 2 minutes

Add eggs and yolks one at a time on medium speed, half way through additions stop the mixer and scrape the paddle and bowl

After the eggs and yolks are added combine the zest, juice, and vanilla bean scrapings

Beat on medium speed until batter is smooth

Ingredients:

• 2 ½ c. graham cracker crumbs
• ½ c. melted butter
• 2 tbsp. sugar
• 1 tsp. vanilla bean paste

Directions:

Mix together graham cracker crumbs, melted butter, sugar and vanilla bean paste. The mixture should feel like lightly wet sand.

Form crust into 9x9 pan and bake for 5 minutes at 350 degrees. Let cool to room temperature, pour cheesecake batter over crust and bake for 30-40 minutes at 325 degrees. Let cool and place in fridge over night to set up.

Using a ring mold, cut into rounds and garnish with candied lemon slices.

*I used two rounds stacked on top of one another to gain height