Gingerbread Cheesecake Cups (Print Version)

# Ingredients:

01 - 1 teaspoon lemon peel, finely grated.
02 - 48 grams light brown sugar.
03 - 200 grams crushed graham crackers.
04 - 90 grams melted butter (for crust).
05 - 1/2 teaspoon cinnamon, ground.
06 - 1 teaspoon powdered ginger.
07 - 1/4 teaspoon each of cardamom and nutmeg.
08 - 130 grams softened cream cheese.
09 - 70 grams unsalted butter, softened.
10 - 155 grams white chocolate for baking.
11 - 1 teaspoon vanilla extract.
12 - 3/4 teaspoon cinnamon (used in filling).
13 - 1 teaspoon ginger (for the filling).
14 - 45 grams sour cream.

# Instructions:

01 - Blend the cookie crumbs with sugar, spices, zest, and butter. Press mixture into cupcake liners.
02 - Gently melt chocolate using a double boiler. Let it cool before using.
03 - Beat softened butter until airy, then mix in cream cheese.
04 - Pour in the rest of the filling ingredients and keep mixing gently to combine.
05 - Spoon cheesecake filling into the prepared crust cups.
06 - Pop them into the freezer for 15 minutes, then move them to the fridge for another 15 minutes before taking them out of the molds.

# Notes:

01 - Always use block-style, not whipped, cream cheese.
02 - You can swap out the graham crackers for another type of cookie base.
03 - Store in the fridge for up to 3 days.

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