Mini Cheesecakes with Heath bar topping

So I have been searching for a mini cheesecake pan for 6 months, and I am so happy to say the search is over! I was wandering around the mall when I decided to go walk through Sur La Table, a cookware store. When I started looking through the bakeware I thought about that mini cheesecake pan I've been wanting, and I instantly knew what I walked in their for. Sure enough, they had one! I was so excited to get home and put that baby to use. So I made these little babies...

They were so delicious! My husband and daughter ate them all before I even got home from work. I decided to place chopped up heath bars on top, but pretty much anything could be placed on them. Here's the recipe:

Mini Cheesecakes (Makes 1 Dozen)

1 8oz package of cream cheese

1 egg

1 tsp. vanilla

1/4 cup sugar

1 cup graham cracker crumbs

1/4 cup melted butter

3 tbs. sugar

Your choice of topping (You can use fruit, carmel, chocolate, candy bars, ect. I used chopped up heath bars.)

Preheat oven to 375º. Lightly grease pan. Mix cream cheese, eggs, vanilla, and 1/4 cup sugar. In another bowl mix graham cracker crumbs with melted butter and 3 tbs. sugar. Divide graham cracker mixture evenly. Press crumbs down to create a crust. Evenly distribute the cream cheese mixture. If using some type of candy bar or chocolate chip distribute evenly between cups. Bake for about 12 minutes. Allow to cool for 20 minutes, then remove the cheesecakes by pushing the handle of a spoon through the hole at the bottom of each cup. Disks should easily slide off bottom of cheesecakes, if not use a knife to cut them off. If placing a fruit filling, carmel or chocolate sauce, then now is the time to add them. Refrigerate until ready to serve.

They were so easy to make, and I will definitely be making them again soon! Today is a snow day for my family, so looks like I can finally get some things done around the house. Hopefully I'll be able to get some sewing done too...what can I say I've got high hopes :)
-Stephanie