Ingredients:

  • 1 cup (120g) graham cracker crumbs
  • 3 tbsp (42g) granulated sugar
  • 4 tbsp (57g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream, room temperature

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a small bowl until the mixture resembles wet sand.
  2. Divide the mixture evenly among 12 lined muffin cups.
  3. Press the crumbs firmly into the bottom using the back of a spoon or a flat-bottomed glass to ensure a tight crust.
  4. Beat the softened cream cheese and sugar on medium-high speed until completely smooth and no lumps remain.
  5. Reduce the mixer to low speed and add the eggs one at a time, mixing just until combined.
  6. Fold in the sour cream and vanilla extract using a rubber spatula to maintain the batter's density.
  7. Spoon the batter evenly over the crusts, filling each cup about 3/4 of the way.
  8. Bake at 325°F (160°C) for 18–22 minutes until the edges are set but the centers still have a slight jiggle.
  9. Allow the cheesecakes to cool in the pan on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3 hours.