– In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla extract, sour cream, and pineapple juice until fully combined.
– Pour the cheesecake mixture over the cooled crust in the muffin tin or pans, filling each one nearly to the top.
3. **Bake the Cheesecakes:**
– Bake the mini cheesecakes for 18-22 minutes, or until the centers are set and the tops are slightly puffed.
– Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. **Decorate and Serve:**
– Once the cheesecakes are chilled, carefully remove them from the muffin tin or pans.
– Top each cheesecake with a swirl of whipped cream.
– Garnish with a slice of pineapple and a fresh raspberry.
– Sprinkle with crushed graham crackers or nuts for added texture.
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