Blackberry Lime Cheesecake Cupcakes

Directions:

1. Make the crust:

1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter.
3. Spoon the crumb mixture into the bottom of each cupcake liner (about 1 tablespoon per liner). Press down gently to compact it.
4. Bake for about 8 minutes, then remove from the oven and set aside to cool.

2. Make the cheesecake filling:

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing after each addition.
3. Stir in the vanilla extract, sour cream, lime zest, and lime juice.
4. Pour the cheesecake batter over the crusts in each cupcake liner, filling them almost to the top.
5. Bake for 20-25 minutes, until the centers are set but still slightly jiggly.
6. Remove from the oven and let them cool completely in the pan. Afterward, transfer them to the fridge to chill for at least 4 hours (or overnight).

3. Make the blackberry topping:

1. In a small saucepan, combine the blackberries, sugar, and lime juice over medium heat.
2. Stir occasionally and cook for about 5-7 minutes, until the blackberries break down and release their juices.
3. Once it thickens into a syrup, remove from the heat and let it cool completely.

4. Assemble:

1. Once the cupcakes are chilled, top each one with the blackberry topping.
2. Optional: Garnish with additional lime zest or fresh blackberries if desired.

Enjoy your Blackberry Lime Cheesecake Cupcakes! They’re a refreshing treat with a creamy, zesty twist.