Step 1: Prepare the Muffin Tin

Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners to prevent sticking and make for easy removal.

Step 2: Make the Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Divide the mixture evenly among the cupcake liners, pressing firmly into the bottom of each liner to form the crust. Bake for 5 minutes, then set aside to cool slightly.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the sugar and mix until well combined. Beat in the eggs one at a time, followed by the vanilla extract, sour cream, flour (if using), and salt. Mix until just combined and smooth, being careful not to overbeat.

Step 4: Fill the Muffin Cups

Using a spoon or a small scoop, divide the cheesecake batter evenly among the prepared crusts. Fill each liner about 3/4 full.

Step 5: Bake the Mini Cheesecakes

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking as the cheesecakes will continue to set as they cool.

Step 6: Cool and Chill

Allow the cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours, preferably overnight, for the best texture and flavor.