• Preheat oven to 325F/165C.
• Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 

CHEESECAKE CRUST

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, combine the crushed Graham cracker, light brown sugar with the cooled melted butter and vanilla extract.
  
• Spoon the mixture into each well of your Flexipan® (about 1 Tbsp) Then, press down using your shaper.
  

BAKE!

• Bake for 5 minutes at 325F/165C. Remove from the oven, and set aside to cool.

KEY LIME CHEESECAKE FILLING

• In another mixing bowl, add the Softened Cream Cheese, Sour cream and Sugar. With your handheld mixer, beat on low speed until light and fluffy (about 2 minutes). Add in the lime juice, lime zest and vanilla bean paste. Mix until fully combined. Then, beat in the egg, just until blended.
  
• Fill your Pastry Bag with the key lime batter and carefully pipe it on top of your Cheesecake Crust. Each well will be completely full. (That is alright). Even out the corners with your offset mini spatula if needed.
  

BAKE!

• Bake for 30 minutes at 325F/165C. (Every oven heats differently, monitor your cheesecake from 25min). It is ready when the top is set.
  
• Once your Key Lime Mini Cheesecakes are out of the oven, let them cool down for about 1 hour before refrigerating them (overnight is always best, if not at least 3 good hours). To unmold push them up from the bottom. Serve and Enjoy with some lime zest or a thin slice of lime! Bon Appétit!