Delightful Mini Cheesecakes

Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners.

In a large mixing bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Evenly distribute mixture and press into the liners. Bake for 5 minutes, then remove from oven and set aside. Maintain oven temperature at 325°F (163°C).

Using a stand mixer or electric mixer, blend room temperature cream cheese and sour cream until smooth. Mix in 1/2 cup sugar and vanilla extract until combined, scraping the sides of the bowl as needed. Add the eggs, one at a time, on low speed until just incorporated.

Evenly distribute the cheesecake filling among the prepared liners, filling almost to the top. Bake for 17-20 minutes, or until cheesecakes are set. Remove from oven and allow to cool in the pan for 1 hour.

Carefully remove cheesecakes from the pan and refrigerate in an airtight container for at least 3-4 hours, or overnight, before serving.