Directions

1. Preheat oven to 350° F.
2. Mix graham cracker crumbs with melted butter. Line muffin tins with muffin cups and press graham cracker crust into the bottom. Bake for 10 minutes.
3. Meanwhile, mix together Woolwich Dairy goat cheese, sugar, eggs, flour, vanilla and lemon juice, beating for 2 minutes until frothy.
4. Remove from oven, then add cheesecake mixture overtop of cooked crust. Bake for another 30 minutes.
5. Remove from oven and let cheesecake flatten a bit (5 minutes or so). Top with maple syrup and sliced almonds, then refrigerate for at least an hour before serving.

Recipe & Photography Courtesy of The Girl on Bloor