Gingerbread Cheesecake Cups (Print Version)

# Ingredients:

01 - 200 grams graham cookie crumbs.
02 - 48 grams brown sugar.
03 - 90 grams butter, melted (for crust).
04 - 1 teaspoon ground ginger.
05 - 1/2 teaspoon ground cinnamon.
06 - 1 teaspoon lemon zest.
07 - 155 grams white baking chocolate.
08 - 130 grams cream cheese, softened.
09 - 70 grams butter, room temperature.
10 - 45 grams sour cream.
11 - 1 teaspoon ground ginger (for filling).
12 - 3/4 teaspoon cinnamon (for filling).
13 - 1/4 teaspoon each nutmeg and cardamom.
14 - 1/2 teaspoon vanilla.

# Instructions:

01 - Mix melted butter with crumbs, spices, zest and sugar. Press into lined cups.
02 - Melt chocolate over double boiler, cool to room temperature.
03 - Whip butter until fluffy, add softened cream cheese.
04 - Add remaining ingredients to butter mixture until combined.
05 - Fill cups with cheesecake mixture.
06 - Freeze 15 minutes, then refrigerate 15 minutes before unmolding.

# Notes:

01 - Use block cream cheese.
02 - Can substitute crust cookies.
03 - Keeps 3 days refrigerated.

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