Step 1

Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray

Step 2

Mix together graham cracker crumbs, sugar and melted butter until well combined.

Step 3

Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to cooling rack while you make your filling.

Step 4

Using a mixer fit with a paddle attachment if available, beat cream cheese with sugar until well combined, scraping the bottom of the bowl with a spatula as needed.

Step 5

Add the sour cream, lime juice and zest, Grand Marnier and tequila and mix until combined.

Step 6

Add the eggs, one at a time, and mix just until incorporated.

Step 7

Divide the cheesecake batter between the 12 openings (the batter will fill the cups), and bake until the centers look almost set, about 18-20 minutes. The batter may rise up above the tin while baking but will come down as they cool.

Step 8

Allow to cool on a wire rack, then refrigerate at least 4 hours before serving. Garnish as desired.