Makes: 16-20 mini cheesecakes
Nonstick cooking spray
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
3 tablespoons sugar, divided
6 ounces cream cheese, room temperature
3 tablespoons pure maple syrup
2 tablespoons flour
1 teaspoon vanilla extract
1 egg
1/4 cup coarsely chopped California Ripe Olives
Heat oven to 325 F and coat 16-20-cup mini muffin tin with nonstick cooking spray.
In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.
In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.
Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.
Let cool completely then run small, thin knife around edge of each to remove from pan.
