Makes 12 cupcakes

3/4 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter

4 ounces cream cheese (1/2 package), softened

1/2 cup ricotta cheese

1/2 cup sugar

2 eggs

1/3 cup heavy cream

Directions

1. Have a grown-up help you preheat the oven to 325°F. Line a muffin pan with cupcake liners, and spray the liners with a nonstick cooking spray.

2. To make graham cracker crumbs, put the crackers in a plastic freezer storage bag, and seal the bag. Have a grown-up help you use a mallet or the back of a large serving spoon to crush the crackers into crumbs.

3. In a small bowl, combine the graham cracker crumbs and sugar.

4. With a grown-up’s help, heat the butter until melted in a small saucepan over medium heat. Stir the melted butter into the crumb mixture.

5. Press about a tablespoon of the crumb mixture into the bottom of each cupcake paper.

6. In the bowl of an electric mixer set at low speed, combine the cream cheese, ricotta cheese, sugar, eggs, and heavy cream. Blend until creamy.

7. Spoon the cheesecake mixture into the liners until they are two-thirds full.

8. Bake for 10–15 minutes, or until just set. Don’t overbake.

9. Have an adult remove the pan from the oven, and let the cupcakes cool for 15 minutes before chilling in the fridge for at least an hour.

10. I like to top each cupcake with a dollop of whipped cream and some fruit—a strawberry, a raspberry, or a few blueberries—for that authentic cheesecake look and flavor.