Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 cup (60g) sour cream, room temperature

Instructions:

  1. In a small bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Divide the mixture evenly among 12 lined muffin cups. Use the bottom of a small glass or your thumb to press the crumbs firmly into the bottom of each liner.
  3. Place the pan in the oven for 5 minutes at 320°F (160°C) to ensure the crust stays crisp. Remove and let cool while you make the filling.
  4. Beat the softened cream cheese and sugar on medium-low speed until completely smooth and devoid of lumps.
  5. Add the egg and vanilla extract. Mix on low speed just until combined; stop immediately once the egg disappears to avoid whipping air into the batter.
  6. Use a rubber spatula to gently fold in the sour cream until the batter is uniform and glossy.
  7. Spoon the batter evenly over the pre-baked crusts, filling each cup about 3/4 of the way full.
  8. Bake at 320°F (160°C) for 15 minutes. The edges should be slightly set, but the centers should still have a slight, gelatinous wobble.
  9. Remove from the oven and let them cool to room temperature in the pan. Transfer the pan to the refrigerator and chill for at least 3 hours (or overnight) to allow the structure to set.