Mini Cheesecake Cupcakes

Directions

1. 1
   Preheat oven to 325°F. Line a muffin pan with paper liners (I recommend using the paper liners over foil).
2. 2
   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.
3. 3
   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.
4. 4
   Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
5. 5
   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.
6. 6
   Allow to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.