# What You 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
# How to Make It:
01 - Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly incorporated.
03 - Distribute crust mixture evenly among prepared liners, using approximately 1 heaping teaspoon per cup. Press down firmly to create an even base.
04 - In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
05 - Add granulated sugar to the cream cheese and continue beating until the mixture reaches a light, fluffy consistency.
06 - Beat in eggs one at a time, then add sour cream, vanilla extract, all-purpose flour, and salt. Mix until just combined, avoiding overmixing.
07 - Spoon filling mixture over prepared crusts, filling each cup nearly to the rim.
08 - Bake for 18 to 20 minutes, until the centers are set but retain a slight jiggle when gently shaken.
09 - Remove from oven and allow cheesecakes to cool in the muffin tin for 15 minutes.
10 - Carefully transfer cooled cheesecakes to a wire rack and allow to reach room temperature.
11 - Chill cheesecakes in the refrigerator for a minimum of 1 hour before serving.
12 - Top with fresh berries, fruit preserves, whipped cream, or chocolate shavings immediately before serving.
