Mini Cheesecake Cups

Set your cream cheese and eggs on the counter until they are room temperature.
Preheat oven to 350°F.
In a small bowl, mix the crushed graham crackers and coconut oil until combined. It will look like wet sand when you are done.
Get your ramekins out and divide the graham cracker mix into 4 portions.
Spoon the mix into the bottom of your ramekins and use the back of a spoon to pack tightly.
Parbake the crusts for 5 minutes, then remove from the oven.
While those are cooking - In a large bowl, add your softened cream cheese, sugar, vanilla extract, and eggs.
Whisk until silky smooth.
Pour the cheesecake mixture into 8 oz. ramekins, leaving about a half inch of space at the top.
Place the filled ramekins on a baking tray with a lip and pour about 2 cups of water on the bottom of the tray.
This creates steam in the oven to reduce the chance of your cheesecakes cracking.
Bake for about 25 - 28 minutes.
Cheesecakes will be lightly golden-brown on the top and the middle will be just set.
Remove the pan, and let the cheesecakes cool for about 10 minutes.
Top with your favorite toppings (fruit, caramel, nuts, and/or whipped cream) and enjoy!