# 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, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of 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 - In a mixing bowl, stir together graham cracker crumbs and granulated sugar; pour in melted butter and mix until the mixture resembles damp sand.
03 - Divide the crust mixture, about 1 tablespoon per cup, into the prepared liners and press firmly to form compact bases. Bake for 5 minutes, then remove and allow to cool briefly.
04 - Beat the softened cream cheese until smooth, then add sugar and beat until light and fluffy. Incorporate the eggs one at a time, then fold in vanilla, sour cream and a pinch of salt, mixing just until combined.
05 - Spoon the filling evenly among the prebaked crusts, filling each cup nearly to the top.
06 - Bake the filled cups for 13 to 15 minutes, or until the centers are just set with a slight jiggle.
07 - Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to reach room temperature. Refrigerate for at least 30 minutes to firm before finishing.
08 - Top chilled bites with whipped cream and decorations or berries just before serving to maintain texture and appearance.
