Creme Fraiche Cheesecake with Key Lime Curd

Finely grind the Graham Crackers (1 pckg) in a food processor or simply crush them with a rolling pin with a plastic bag.

Combine the Graham Crackers, melted Unsalted Butter (1/2 cup), Salt (1 pinch) and Granulated Sugar (1 pinch) in a bowl.

Press about 2 Tbsp. of the crust mixture into each cup, pressing firmly on the bottom and up the sides of the cup. Place the pan in the freezer until the filling is finished and the crust has set.

Place Cream Cheese (1/8 pckg) in the bowl of a stand mixer. With the paddle attachment whip the cream cheese at medium speed until light and fluffy. Add Honey (1 Tbsp), Vanilla Extract (as needed), and Salt (1 pinch). Mix until all lumps are gone.

Zest the Lemon (1). Add Crème Fraîche (4 oz), Powdered Confectioners Sugar (1 Tbsp) and lemon zest. Mix until smooth and creamy. Use a rubber spatula to scrape side of bowl and continue mixing until all incorporated.

Take cupcake tin out of the freezer. Divide the cheesecake mixture evenly between all of the cups (a cookie scoop works well).

Place cheesecakes in the refrigerator for 2 to 3 hours before serving. To serve pull on parchment paper tabs and the mini cheesecakes will pop right out.

Just before serving, top with a generous spoonful of Key Lime Curd (to taste).