I made these for my wedding, to go on the dessert table with a selection of other treats.
Everybody loved them, they were definitely the favourite!!
People still comment on how good they were! 

These are wonderful! Thank you so much for this great recipe. I followed the recipe exactly. Some of mine sunk a bit, but after reading your comments on other reviews, I’m guessing I may have over worked the eggs just a bit. Thankfully, we just had to use the worst “sinkers” as taste testers. The addition of a bit of whipped cream should hide any other asthetic imperfections. The taste is absolutely perfect! Printed and going into the binder for future events. Thanks again!

For a thicker full size 9-inch cheesecake, I’d recommend increasing the crust by half, doubling the filling, and baking it in a water bath. Or you could follow my lemon cheesecake recipe here and just add the blueberry swirl from this recipe to it. You could also bake this recipe as is in an 8-inch square pan and just increase the baking time.

It would be difficult to adjust it for exactly 24. I’d recommend doubling the recipe and just using any extra crust and filling to make a few extras or one small cheesecake.

It’s about 1 heaping tablespoon for each liner.

Curious, how much graham cracker mixture and filling go in each cupcake liner. Thanks

I typically use unsalted butter, but either one would be fine.

I’ve made these before and they turned out amazing, but I forget which one I used.  Salted, or unsalted butter?!