Step 1

Preheat the oven to 325°F. Line two cupcake tins with liners. Set aside.

Step 2

Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)

Step 3

Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.

Step 4

Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown.

Step 5

Remove from the oven and allow the crusts to cool completely.

Step 6

Combine cream cheese and powdered sugar in the bowl of a stand mixer or large bowl and beat with the stand mixer or hand mixer until light and fluffy, scraping down the sides of the bowl as needed.

Step 7

Add in the sour cream and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.

Step 8

Add in the eggs, one a time, and mix just until combined. Do not overbeat.

Step 9

Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full.

Step 10

Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don't get overbaked.

Step 11

Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

Step 12

Serve with whipped cream, fresh fruit, hot fudge or caramel sauce. Enjoy!