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# The crust Melt the butter. Mix all the ingredients for the crust until they are well combined. Line a muffin tin and divide the crust batter equally, about 1 tablespoon and 1 teaspoon each. Level the batter and bake them for 5 minutes. # The filling It's best to use the ingredients at room temperature, in particular the cream cheese. If it is too cold and hard, you can microwave it for a couple of seconds to bring it to temperature. Blend all the ingredients until they are well combined. Divide the filler equally, about 3 1/2 tablespoons each. Bake for another 20 minutes, until the cheesecake is set and just starts to brown. Let rest and refrigerate for at least an hour, so that the cheesecake cups firm up. Serve chilled.
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