• 2 (8 ounce) packages cream cheese, reduced fat or regular, softened
• 1/2 cup sugar, ideally organic, plus
• 1 tablespoon sugar
• 3 eggs, ideally pasture-fed
• 1 teaspoon vanilla extract, divided
• 1/2 teaspoon fresh lemon juice, divided
• 1 cup sour cream, low fat or regular

Instructions:

1. Preheat the oven to 325 degrees, coat a muffin tin for 12 (I use silicon) or an 8 inch square baking dish with butter or coconut oil.
2. In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.  For best results, use stand mixer.
3. Spoon mixture into the baking dish and bake muffin tin for 30 minutes/baking pan for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
4. Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for additional 10 minutes.  Top with favorite jam/fresh fruit/lemon curd/melted chocolate/caramel if desired.
5. Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.