Preheat your oven to 325°F (163°C).

In a bowl, combine the graham cracker crumbs and melted butter to create a mixture that resembles wet sand.

Line a 12-cup muffin tin with paper or silicone liners. Press about 1-2 tablespoons of the crust mixture into the bottom of each cup, forming a firm base.

In a mixing bowl, beat the softened cream cheese until it’s smooth and free from lumps.

Gradually add the granulated sugar, continuing to beat until well combined.

Mix in the vanilla extract. Add the eggs one at a time, beating on low speed just until blended after each addition.

If you’re using it, gently fold in the sour cream for a silkier texture.

Spoon the cream cheese mixture evenly over the prepared crusts, filling almost to the top.

Bake in the preheated oven for 15-20 minutes, until the centers are set but still have a slight jiggle.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 2 hours before adding your favorite toppings.

Serve chilled and enjoy!