This cheesecake squares with graham cracker crust recipe make an 8 inch pan of delicious little cheesecake squares. The graham crumb crust also has a nice little bit of nutty flavor with the addition of some pecans.
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Preheat oven to 300 degrees F.
Line an 8inch square cake pan with aluminum foil.
Extend the foil up over the sides of the pan.
Grease the foil with butter on the bottom and sides.
Use a small bowl to stir together the graham crumbs, pecans and melted butter. Press the crust makings into the bottom of the prepared pan and place into the preheated oven.
Bake for 10 minutes, then remove onto a cooling rack.
Let cool to room temperature.
Using an electric mixer, beat the cream cheese in a mixing bowl until creamy. Add the sugar, zest, sour cream vanilla and eggs and mix in.
Pour the cheesecake over the crust and place into the oven to bake for 40 to 45 minutes or until the edges look like they are set.
The center will remain soft but will firm up when the cheesecake has cooled.
Remove and place onto a cooling rack. Once it is room temperature, place into the refrigerator for 4 hours or overnight.
Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently. Remove from heat and let cool slightly before using.
WHITE CHOCOLATE GARNISH
Melt white chocolate in a small sauce pan over low heat until smooth.
Lift cheesecake out of pan by lifting foil.
Cut into squares when ready to serve and spoon on the chocolate coating.
Drizzle 3 white chocolate circles on the top of each piece and pull a knife through in an X to create the pattern.
Cheesecake must be kept refrigerate.