Instructions

• Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
• In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 5 tablespoons melted unsalted butter, and 1 1/2 tablespoons granulated sugar. Stir until the crumbs are evenly moistened.
• Divide the crust mixture among the liners, pressing about 1 1/2 tablespoons into the bottom of each liner and compacting it evenly. Bake the crusts for 5–7 minutes, until set. Remove the pan from the oven.
• Reduce the oven temperature to 325°F.
• In a large bowl, beat 16 ounces softened cream cheese with an electric mixer until smooth and lump-free.
• Add 3/4 cup granulated sugar and beat until combined. Mix in 3 tablespoons sour cream and 1 1/4 teaspoons vanilla extract until smooth.
• Add 2 large room-temperature eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix just until the eggs are incorporated; do not overmix.
• Spoon the cheesecake batter over the baked crusts, filling each liner about 3/4 full and smoothing the tops.
• Bake at 325°F for 16–20 minutes, until the edges are set and the centers have a slight jiggle.
• Remove the pan from the oven and let the mini cheesecakes cool at room temperature for 30 minutes. Then refrigerate the pan and chill for at least 1 hour before serving.
• Serve chilled, topped with whipped cream and/or fresh fruit if desired.