• Preheat oven to 350°F. Prepare muffin tins with cupcake liners. (This recipe makes 18 mini cheesecakes.)
• To a small bowl, add graham cracker crumbs, butter, and sugar. Stir to combine.
• Add about 1 ½ tablespoons of the graham cracker mixture to the bottom of each cupcake liner. Firmly press each into the bottom of the pan.
• Bake for 5 minutes.

Cheesecake

• Reduce the oven temperature to 325°F.
• To a large bowl, add cream cheese. Using a hand mixer on medium speed, beat the cream cheese until no lumps remain.
• Add the sugar and beat until fully combined, scraping the bowl as needed.
• Add in the sour cream and vanilla. Blend until smooth and creamy.
• With the mixer on low, add in eggs, one at a time until fully incorporated, scraping the bowl as needed.
• Fill each of the cheesecake cups about ¾ full (about 2 heaping tablespoons of cheesecake mixture in each). Bake for 17-19 minutes, or until the center is mostly set. (A little jiggle is okay.)
• Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes. Once cool, transfer the pan to the refrigerator and allow to chill for at least 1 hour, up to overnight.
• Garnish with your favorite cheesecake topping.