# What You’ll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/3 cup sour cream
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon all-purpose flour
10 - Pinch of salt
→ Optional Toppings
11 - 1/2 cup fresh berries
12 - 1/4 cup fruit preserves or sauce
13 - 1/4 cup whipped cream
14 - Chocolate shavings or sprinkles
# Directions:
01 - Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
03 - Distribute crumb mixture evenly among liners using about 1 heaping teaspoon per cup. Press down firmly to form a compact base.
04 - In a large bowl, beat softened cream cheese until smooth and creamy.
05 - Add sugar to the cream cheese and mix until fully incorporated and light.
06 - Beat in eggs one at a time, ensuring each is fully combined before adding the next.
07 - Add sour cream, vanilla extract, flour, and salt. Mix until just combined, avoiding overmixing.
08 - Spoon filling over crusts, filling each cup nearly to the rim.
09 - Bake for 18 to 20 minutes until centers are set but still slightly jiggly.
10 - Remove from oven and allow cheesecakes to cool in pan for 15 minutes.
11 - Transfer cooled cheesecakes to a wire rack to cool completely.
12 - Refrigerate cheesecakes for at least 1 hour before serving.
13 - Top with fresh berries, fruit preserves, whipped cream, or chocolate shavings immediately before serving.
