Preparation

• Preheat your oven to 325°F (160°C).
• In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter, and mix until the crumbs resemble wet sand.
• Line a muffin tin with paper liners. Press a tablespoon of the crumb mixture into the bottom of each liner.
• In a large mixing bowl, beat the softened cream cheese with a hand mixer until it is fluffy and smooth.
• Gradually add the powdered sugar to the creamed cheese, mixing well until fully incorporated.
• Add the vanilla extract and mix again.
• Add the eggs one at a time, mixing on low speed after each addition until just combined.
• Blend in the sour cream gently until the mixture is creamy and velvety.
• Pour the cheesecake batter over the prepared crusts, filling each liner about two-thirds full.
• Bake in the preheated oven for 20 to 25 minutes, or until the centers are set but still slightly wobbly.
• Once baked, turn off the oven and crack the door open slightly to cool gradually.
• After about an hour, remove from the oven and let them cool completely on a wire rack before refrigerating.