Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) sour cream, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 large eggs, room temperature

Instructions:

  1. Preheat your oven to 325°F (160°C) and line your mini muffin pan with paper liners. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Spoon about 1 teaspoon of the mixture into each liner and press down firmly with your thumb or a small spoon to create a flat, compact base.
  2. In a large bowl, beat the softened cream cheese and sugar on medium-low speed until the mixture is smooth and devoid of lumps. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing on the lowest speed just until combined, stopping immediately when the yellow of the egg disappears.
  3. Spoon the filling evenly over the crusts, filling each cup nearly to the top. Bake for 18–20 minutes. The edges should be set and slightly matte, while the centers should still have a slight, jelly-like jiggle when the pan is gently shaken.
  4. Remove from the oven and allow the cheesecakes to cool in the pan for 30 minutes. Carefully transfer the pan to the refrigerator for at least 4 hours (or overnight) to allow the texture to set.