Mini Cheesecake Cupcakes

Preheat oven to 325ºF. Line a muffin pan with paper liners (I recommend using the paper liners over foil).

Combine graham cracker crumbs, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin. Bake for 5–6 minutes or until golden brown. Take out of the oven and cool completely.

Meanwhile, assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment. Add sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape the sides of the bowl.

Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.

Place in the oven and bake for 20 minutes or until cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack, they are getting overcooked.

Allow to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.