1-1/2 Cups graham cracker crumbs
3 Tbsp. sugar
1/3 Cup Canna-butter melted (or use with Canna Coconut oil)
4 Pkg. (8 oz. each) Cream Cheese, softened
1 Cup sugar
1 tsp. vanilla
Pre-Heat your oven at 325 degrees. There is a trick to making your graham cracker crumbs… You have to smash the graham crackers in the package they come in. Just break down the graham crackers as best you can before you remove them from their wrapper. When completely crumbled add the 3 Tbsp. of sugar and melted Canna-butter. Press mixture firmly onto the bottom of a 9-inch pan* and set aside.Beat the soften cream cheese, remaining sugar, vanilla, and eggs (one at a time) in that order. Pour mixture over your infused crust. Bake for 55 minutes and let cool before you cut and serve.
*You can always make cupcakes with this same recipe. Just press the crust into your cupcake pan. Do not use cupcake paper. Bake at the same temperature and check after 13-15 minutes. Check center with a tooth pick.