Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream, room temperature
  • 4 oz cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 12 mini chocolate chips

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Spoon 1 tablespoon of mixture into each mini muffin slot and press firmly into the bottom and sides using the back of a teaspoon.
  3. Bake the crusts at 350°F (175°C) for 5-7 minutes until fragrant and golden, then remove and cool completely.
  4. Beat softened cream cheese and 1/2 cup sugar on medium speed until smooth.
  5. Add eggs one at a time, beating on low speed just until combined to avoid incorporating too much air.
  6. Stir in vanilla extract and sour cream until fully incorporated.
  7. Divide the batter evenly among the cooled crusts and bake until set, then chill for at least 4 hours.
  8. Beat the 4 oz of softened cream cheese and powdered sugar together until smooth.
  9. Gradually whip in the chilled heavy whipping cream and vanilla extract until stiff peaks form.
  10. Pipe the stabilized cream into ghost shapes on top of the chilled cheesecakes.
  11. Place mini chocolate chips on the toppers to create eyes.