Mini Cheesecakes

Okay, so I won't be saying when I'm posting anymore because I simply don't know when I actually am going to.

Okay, so I have just learned how to make mini cheesecakes and I figured I would share with everyone how to make the delicious things.
Ingrediants:
-2 eggs
-graham crackers
-1 teaspoon vanilla
-3/4 cup sugar
-2 (8 ounce) packages of cream cheese (Yes, you're basically eating vanilla flavored cream cheese with a graham cracker crust, but it's so delicious and a must try.)
-butter
(Then basically any toppings or cinnamon/ chocolate or whatever for flavoring, you'll just throw that in the mix and I'll let you know when if you do different flavors.)

Preparation:
-Preheat your oven to 350 degrees.  Make sure you have your cupcake pan or a large pan (not for the stove) if you're making a larger cheesecake.  The pans (whichever one you're using) must be greased.  I used Pam, but whatever works for you I suppose, oh and what makes it easier for the minis: place those paper wrappings you would use for actual cupcakes instead of greasing your pan, then it will be easier for you to get the cheesecake out.  I, unfortunately, did not have that option and I had to cut them out with a butter knife.
-Now, lets start with the crust.  In a small mixing bowl, crush your graham crackers until you can no longer break the chunks into further smaller pieces, you don't want your crust having strange chunks.  I used probably around 6 graham crackers for this.  Take about 1 tablespoon of butter and melt it, then pour it in with your graham crackers.  This will help the crust to stick together; you may need more butter, but don't make it stick too much or it will become either hard or just won't be a nice crumbly-like crust.  Then you're going to take the crust mix and put around 1 tablespoon in each cupcake mold.  This may not be enough depending how small your molds are so add as much as you like, it's your crust, everyone likes it thicker/ thinner than others, whatever makes you happy.
-Now for the cheesecake mixture, put the eggs, sugar, vanilla, and cream cheese (and any flavorings you wanted to add, NOT the toppings, toppings and flavorings are different, but I don't see how it would hurt if you accidently put the toppings in the mix, it'll be tasty still) in a larger mixing bowl.  With a spoon, chop and mush your cream cheese so it is no longer in blocks and continue until it is good enough to bring in your mixer.  Mix it all up until it becomes a creamy-like, offwhite-ish batter (Yes, it will look very disgusting at first, but don't be discouraged).  Then fill each cupcake mold almost to the top, but not all the way, but not too little.  Your cheesecakes will rise when being cooked so you don't want them to expand over to the others.
-Cook in the oven for 15 minutes.  Yes, that's all it takes.  Then take them out (they will deflate, I was scared I ruined them my first time making them but its what they do, so don't worry) and let them cool on the stove.  Then, when they're cool enough you can chill them in the fridge, NOT the freezer (just making sure you got that).  Okay so now that you've given them time to solidify more you can take them out (cutting them out with a butter knife if you didn't do the simple cupcake paper thing way) and place them on a platter.  Top them off with fruit, sauce, whatever you like on cheesecake and serve.  WOOT!  Go eat your little snack now.  Enjoy!!! :3