# What You'll 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, sugar, and melted butter, mixing until evenly incorporated.
03 - Distribute crumb mixture evenly among liners using approximately 1 heaping teaspoon per cup. Press down firmly to establish a compact crust base.
04 - In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and continue mixing until the mixture achieves a creamy consistency.
05 - Add eggs individually, beating well after each addition. Fold in sour cream, vanilla extract, all-purpose flour, and salt, mixing until just combined without overmixing.
06 - Spoon the filling mixture over prepared crusts, filling each cup nearly to the rim.
07 - Bake for 18 to 20 minutes until centers are set with a slight jiggle remaining in the middle.
08 - Remove from oven and allow cheesecakes to cool in the pan for 15 minutes. Transfer to a wire cooling rack.
09 - Chill the cheesecakes in the refrigerator for a minimum of 1 hour before serving.
10 - Top with fresh berries, fruit preserves, whipped cream, or chocolate shavings immediately before serving.
