Sour Cream Cheesecake Cupcakes for 15

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a small bowl and stir until the mixture resembles wet sand.
2. Press approximately 1 tablespoon of the graham mixture firmly into the bottom of each lined cupcake sleeve.
3. Preheat oven to 325°F (160°C).
4. Beat the softened cream cheese and granulated sugar on medium-low speed until smooth and lump-free.
5. Mix in the sour cream and vanilla extract until fully incorporated.
6. Add eggs one at a time, mixing on the lowest speed just until incorporated; do not overmix.
7. Stir in the salt with a rubber spatula to ensure a uniform blend.
8. Spoon the filling over the graham crusts, filling each about ¾ of the way.
9. Gently tap the muffin pan on the counter 3-5 times to remove air bubbles.
10. Bake for 18-22 minutes until edges are set but the center has a slight wobble.
11. Cool in the pan for 10 minutes, then transfer to a wire rack and chill for 4 hours.