# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of fine salt
→ Topping (Optional)
10 - 1/2 cup whipped cream
11 - Festive sprinkles or mini chocolate decorations
12 - Fresh berries for garnish
# How-To Steps:
01 - Preheat the oven to 325°F. Line a 24-cup mini muffin pan with paper liners and set aside.
02 - Combine graham cracker crumbs, granulated sugar and melted butter in a bowl until evenly moistened. Spoon approximately 1 tablespoon of the crust mixture into each liner and press firmly and evenly to form a compact base.
03 - Bake the crusts for 5 minutes to set. Remove from the oven and allow them to cool slightly while you prepare the filling.
04 - Beat the softened cream cheese on medium speed until smooth and free of lumps. Add the sugar and continue beating until light and fluffy. Incorporate the eggs one at a time, then fold in the vanilla, sour cream and a pinch of salt until just combined; avoid overbeating.
05 - Divide the filling evenly among the prepared crusts, filling each cup nearly to the top but leaving a small gap for rise.
06 - Return the pan to the oven and bake for 13 to 15 minutes, or until the centers are just set and a slight jiggle remains. Do not overbake to maintain a creamy texture.
07 - Remove the pan from the oven and let the bites cool in the pan for 10 minutes. Transfer the liners to a wire rack to reach room temperature, then refrigerate for at least 30 minutes to firm up.
08 - Just before serving, top each mini cheesecake with a dollop of whipped cream and add sprinkles, chocolate decorations or fresh berries as desired.
