Instructions:

• Step 1: Prepare the Crust. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the cracker crumbs and melted butter. Stir until evenly coated. Add the egg white and mix until well combined.
• Step 2: Form the Crust. Line a mini muffin tin with parchment paper or spray with non-stick cooking spray. Press about a tablespoon of the crumb mixture into the bottom of each muffin cup, creating a firm crust.
• Step 3: Bake the Crust. Place the muffin tin in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
• Step 4: Make the Filling. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, lemon juice, lemon zest, minced chives, salt, and black pepper. Mix until creamy.
• Step 5: Fill the Cups. Spoon the savory cheesecake filling into each crust, filling them to the top. Smooth the surface with a spatula.
• Step 6: Bake the Cheesecakes. Return the mini muffin tin to the oven and bake for an additional 20-25 minutes, or until set in the middle. They will firm up as they cool.
• Step 7: Cool and Chill. Once baked, let the cheesecakes cool in the tin for about 10 minutes. Remove from the tin and transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
• Step 8: Serve with Caviar. Top each mini cheesecake with a small dollop of salmon roe caviar. Garnish with extra chives if desired. Serve chilled and enjoy!