Mini Cheesecakes

Well, it's back to school time again. And you know what that means, freedom, oh no, I mean baking! I love having free time, to tweak recipes and bake to my hearts content. I have been craving cheese cake lately, and was trying hard not to give in. Unfortunately my children don't eat it, so the hubs and I end up devouring the whole thing.
So I had the thought, how about mini cheesecakes? Maybe I wouldn't feel so guilty :)
Here's the recipe:

Mini Chocolate Chip Cheesecakes
Crust

1/4 cup crushed gluten free cookies or othe gluten free crumbs
2 tbsp brown sugar
a dash of salt
2 1/2 tbsp butter, melted

Filling
1 8 oz package of cream cheese, softened
2 tbsp sour cream
1/3 cup sugar
1 tsp vanilla extract

1 large egg

1 cup mini chocolate chips

Preheat the oven to 350F.

Line a muffin pan with 12 cupcake liners.

In a medium bowl, mix together the cookie crumbs, brown sugar, and salt and stir to combine. Pour over melted butter and mix together with a fork. The mixture should look like sand. Place about a tablespoon of crumb mixture in each of the prepared muffin cups and press down with the back of spoon.

In a large bowl, cream together cream cheese, sour cream and sugar until smooth and creamy. Then, beat in the egg and vanilla extract. Once combined, stir in the chocolate chips.

Evenly divide cheesecake batter between the muffin cups. Bake for 20-25 minutes, until cheesecakes are set.

Allow to cool for 20 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely. Store finished cheesecakes in the refrigerator.