Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Make the crust: in a medium bowl combine 1 1/2 cups graham cracker crumbs, 5 tablespoons unsalted butter (melted), and 1 1/2 tablespoons granulated sugar.
• Divide the crumb mixture among the lined muffin cups and press about 1 1/2 tablespoons of the mixture firmly and evenly into the bottom of each liner to form the crust.
• Bake the crusts at 350°F for 5–7 minutes. Remove the pan from the oven and reduce the oven temperature to 325°F. Let the crusts cool slightly while you make the filling.
• Make the filling: in a large bowl, beat 16 ounces softened cream cheese until smooth and free of lumps, scraping down the sides of the bowl as needed.
• Add 3/4 cup granulated sugar to the cream cheese and beat until combined.
• Add 3 tablespoons sour cream (at room temperature) and 1 1/4 teaspoons vanilla extract and mix until the mixture is smooth.
• Add 2 large eggs (at room temperature) one at a time, mixing on low speed and stopping as soon as each egg is incorporated. Do not overmix.
• Fill each prepared crust about 3/4 full with the cheesecake batter.
• Bake at 325°F for 16–20 minutes, until the centers are mostly set but still have a slight jiggle.
• Remove the pan from the oven and let the mini cheesecakes cool at room temperature for 30 minutes.
• After cooling, transfer the pan to the refrigerator and chill the cheesecakes for at least 1 hour before serving.
• Serve chilled, topped with whipped cream and/or fresh fruit if desired.