Berry Crumble Cheesecakes - cooking recipe

Ingredients

4 oz graham grackers, broken
7 tbsp butter, melted
2 None large eggs
3/4 cup granulated sugar
1 1/4 cups sour cream
9 oz cream cheese, chopped, at room temperature
1 tsp vanilla extract
1 tbsp flour
2 oz frozen mixed berries
None None Crumble
3 tbsp flour
4 1/2 tbsp butter, chopped
2 1/2 tbsp shredded coconut
3 tbsp brown sugar
None None whipped cream, to serve

Preparation

Preheat oven to 325\u00b0F. Lightly grease a 6-cup muffin pan and line with paper liners.
Place graham crackers in a food processor and process until finely crushed. Add butter and process until combined. Distribute between muffin recesses and press firmly into bases. Chill for 10 mins, until firm.
In a stand mixer, whip eggs and sugar until pale and creamy. Beat in sour cream, cream cheese and vanilla until combined. Fold in flour. Pour a little cheesecake mixture over bases then top with berries. Pour remaining mixture over bases, smoothing tops.
To make the crumble, sift flour into a medium bowl. Cut in butter until mixture resembles breadcrumbs. Stir in coconut and sugar then sprinkle over cheesecakes.
Bake cheesecakes for 40-45 mins, until just set. Turn off oven. Let cheesecakes cool to room temperature in the turned-off oven with the door ajar. Remove from oven and chill until firm. Serve topped with whipped cream.