Step 1

For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.

Step 2

Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.

Step 3

Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

Step 4

For the cheesecake mixture: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1 1/2 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.

Step 5

Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.

Step 6

Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each nearly to the top of the cupcake liner.

Step 7

Bake in 325 degree oven 18 - 23 minutes (centers should just barely jiggle slightly, don't over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.

Step 8

Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.