Instructions:

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press about 1-2 tablespoons of the mixture into the bottom of each muffin cup, pressing firmly to create an even layer.
   • Bake the crusts for 5 minutes, then remove from the oven and let cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, sour cream, and heavy cream until well combined.
   • Spoon the cheesecake filling over the cooled crusts, filling each cup nearly to the top.
3. Bake the Mini Cheesecakes:
   • Bake in the preheated oven for 18-20 minutes, or until the centers are set and a toothpick inserted in the middle comes out clean.
   • Allow the cheesecakes to cool in the muffin tin for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
4. Add Optional Toppings:
   • Once the mini cheesecakes are chilled, remove them from the muffin tin and peel off the paper liners.
   • Add your favorite toppings such as fresh berries, chocolate ganache, caramel sauce, whipped cream, or fruit preserves.