First up - gather all of your ingredients. I'm using gluten free graham cracker crumbs, but since they don't really make those, I need to turn the GF crackers into crumbs first.

Set the oven to 350 degrees. Time to warm up the kitchen floor!

Get out the food processor and crumb away! About 6-8 crackers.

Once the GF crackers are all crumbled up, time to make the crust. In a bowl, mix together the 1/2 cup plus 2 tablespoons of graham crackers, the 2 tablespoons of sugar and 1 1/2 tablespoon of melted butter. Combine well.

Get out your muffin tin and line it with 6 liners - this recipe makes 6 mini cheesecakes. Double it if you wish.

Distribute the crust evenly between the 6 liners and then use a shot glass or another small glass to press the crust down.

Bake at 350 degrees for 10 minutes.

While the crust is baking, time to make the filling. Get out your cream cheese and mix it on medium for about 3 minutes, scraping the bowl once. Then, add in the sugar and mix on medium for about 3 minutes, scraping the bowl once. Add in the vanilla and the egg - beat lightly until well combined, again, scraping the bowl once.

Take out the crusts and add in the filling. Don't fill them any higher than the liner, otherwise it will make a mess.

Put back in the oven and bake for 10 minutes, still at 350 degrees

While the cheese cakes are cooking, time to make the triple berry sauce. In a small pot add in the 2 tablespoons of sugar and then the 3/4 of a cup of berries. Put the burner on low and let the berries soften and reduce. About 8 minutes. Stir the berries every 30 seconds or so. Ensure the sugar is mixing into the berry juices well. Once the sugar is combined and the fruit is soft, remove from the heat.

Let the cheesecakes cool for about 1 hour in the pan - then take them out of their liners.

Done. Top with the triple berry sauce or eat plain. They will keep in the fridge (as will the berry sauce) for 3-4 days. Enjoy!