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Preheat oven to 350°F. Here are 2 suggestions for bake the mini cheesecake in. Soufflé cups, ramakins or you can line muffin pan with cupcake liners. Stir together graham cracker crumbs, sugar, Meyer lemon olive oil and melted butter. Press about 2-2 ½ tablespoons of the mixture into the bottom of each muffin liner and press to compact.
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!). Evenly divide (about 2-2 ½ tablespoons each) cheesecake among crusts then evenly distribute the balsamic. With a small spoon or a knife swirl in the vinegar to each cup. Bake for 18-20 minutes in a water bath until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
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