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- 1 1/3 cups graham crackers
- 1/4 tsp cinnamon
- 2 1/2 Tbsp sugar
- 6 Tbsp butter melted
- 1/2 cup all-purpose flour
- 1/4 cup quick oats
- 1/4 cup light-brown sugar + 2 Tbsp
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 cup butter melted
- 2 8 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla or vanilla bean paste
- 2 teaspoons sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries rinsed and patted dry
- Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
- In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
- In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
- Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.
- Carefully place blueberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.
- Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it’s done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.