1-2 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
2 (8 oz) pckg cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1/4 Nilla Wafer crumbs, then 4-5 whole Nilla wafers broken into larger pieces
1 box Pistachio Jello instant pudding
Preheat the oven to 350º F
Line a regular sized muffin pan with 12 muffin liners.
In a mixing bowl, combine the graham cracker crumbs and melted butter
Put 1-2 tbsp of graham cracker crumbs in each muffin cup.
Use a back of a spoon to press the crumbs down firmly into the pan
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
In a mixing bowl, beat the cream cheese with an electric mixer until smooth.
Beat in the sugar and vanilla extract until smooth.
Beat in the eggs
Then add the Nilla cracker crumbs and larger Nilla pieces, mix with a spatula.
Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature, then place them in the fridge for at least 2 hours to chill before serving.
Prepare using box directions
After cheesecakes have been chilled, top with pistachio pudding and garnish with whipped cream, whole pistachios and sliced almonds