Crust
- 1-1/2 cups of crushed crisped rice cereal (about 4-1/2 cups when whole)
- 3 Tbs firmly packed brown sugar
- 1/2 tsp cinnamon
- 1/3 cup butter. melted
Filling
- 16 oz cream Cheese, softened (usually 2 packages–unless you find the big one)
- 2 eggs
- 3/4 cups sugar
- 1 tsp vanilla
Preheat oven to 350º. Insert baking cup into muffin tin. Mix ingredients for crust until crumbly (but will stick together if pressed). Press crust into the bottom of baking cups.
Further soften cream cheese by hitting it with a blender for a few minutes. Add other ingredients and mix until creamy. Spoon into cups on top of crust. Bake at 350º until firm (about 25 minutes). Stick into refrigerator to set for at least 8 hours. Makes about 18 tiny cheesecakes, maybe more; it depends on how generous you are.