Philadelphia Mini Cheesecakes for 30

Instructions:

1. Combine the crushed crackers, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Spoon about 1 teaspoon of the mixture into each lined mini muffin cup and press firmly with the bottom of a small glass or your thumb to create a flat, compacted layer.
3. Beat the softened cream cheese and sugar on medium-high speed until the texture is completely smooth and airy.
4. Reduce speed to low and add the egg and vanilla extract; mix only until combined.
5. Fold in the sour cream using a spatula until the batter is a consistent, pale ivory color.
6. Divide the batter evenly among the prepared crusts, filling each nearly to the top.
7. Bake at 325°F (160°C) for 18–20 minutes until edges are set but centers still have a slight jiggle.
8. Allow to cool in the pan for 30 minutes, then transfer to the refrigerator for at least 2 hours.