Make Graham Cracker Crust

1. Crush graham crackers into fine crumbs.
2. Stir crumbs with sugar and a pinch of salt.
3. Add melted butter and mix until it looks like wet sand.
4. Spoon about 1 tablespoon into each liner and press down firmly.
5. For a crispier base, bake the crusts for 5 minutes at 325 F before filling.

Make Creamy Cheesecake Filling

1. Beat softened cream cheese until smooth, about 1 to 2 minutes.
2. Add sugar and mix until creamy.
3. Mix in sour cream (or yogurt), vanilla, and a tiny pinch of salt.
4. Add eggs one at a time and mix on low just until combined.

Bake Mini Cheesecakes

1. Preheat oven to 325 F.
2. Line the muffin pan with cupcake liners.
3. Make and press the crust into each liner.
4. Spoon filling on top, filling each about 3/4 full.
5. Bake for 15 to 18 minutes until edges are set and centers have a slight jiggle.
6. Turn off the oven and crack the door open for 5 minutes to cool gently.

Cool and Chill

1. Let them cool in the pan for about 30 minutes.
2. Move to the fridge, still in the liners, and chill for at least 3 hours or preferably overnight.