• Preheat oven to 350F.

CRUST

• In a large bowl melt butter. Add graham cracker crumbs and ¼ cup sugar. Mix well and smash up any sugar clumps.
• Smash crust down in mini cheesecake pans or tartlet forms.
• Bake crust 5 minutes.

CHEESECAKE

• Place softened cream cheese in mixer bowl. Use paddle attachment. Start whipping on medium/low. Careful not to add too much air.
• Add in sugar, sour cream, yogurt, and vanilla. Mix till just smooth and lumps are mostly gone.
• Mix in eggs last so you don't over whip and cause cheesecake to rise too much. Helps prevent sinking.
• Bake for 8 minutes and turn off oven, let sit for 5 minutes in off oven. Crack oven open to cool them slowly for 10 minutes. Remove from oven and let them come to room temperature before cooling in fridge 20 minutes before removing from pans.
• Store in fridge and let chill at least 2 hours before serving. Best to wait overnight.