Classic Mini Cheesecake Delights

Preheat oven to 350°F.

In a large bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix well.

Line a mini muffin tin with mini muffin liners.

Scoop a heaping teaspoon of crust mixture into each well, then press firmly with the end of a wooden spoon or similar tool to create a firm crust.

Bake the crusts in the preheated oven for 4-5 minutes, then remove and let cool.

In a medium bowl, mix room temperature cream cheese, egg, sour cream, vanilla, and sugar until silky smooth (about 2 minutes with a mixer or about 4 minutes with a whisk).

Place a heaping tablespoon of cheesecake filling on top of each graham cracker crust.

Bake for 18 minutes or until the centers don't jiggle when the pan is lightly shaken. Remove from the oven and let cool completely.

Once cooled, refrigerate for at least 3 hours, or overnight, to set.

In a saucepan, combine mixed berries, sugar, and lemon juice, and cook over medium heat for 10-15 minutes, stirring occasionally. Remove from heat and let cool.

Top each mini cheesecake with the cooled berry sauce just before serving.