• Place the oven rack on the lowere 1/3 of the oven. Preheat the oven to 325 degrees. Line cupcake pan with parchment paper liners.
  
• Prepare the graham cracker crust by combining all ingredients in a bowl and mixing until combined. Set aside.

Cheesecake

• In the bowl of an electric mixer fitted with a paddle attachement, beat the cream chees unil smooth and creamy. Take care not to overbeat or you will incorporate too much air.
• Add sugar to the cream ches and mix until creamy.
• Add sour cream, vanilla and salt and stir until well-combined. Scrape down the sides of the mixer frequently.
• With mixer on low speed, slowly add eggs, one at a time, and mix just until incorporated. Once all the eggs have been added, scrape down the sides of bowl and mix slowly until completley combined.
• Fill each cupecake liner with about 1 tablespoon of the graham cracker crust mixture and press down with a glass bottom or back of spoon.
• Pour the cheesecake mixture on top of the graham cracker crust filling about 3/4 full.
• Bake for about 30 minutes, until the cheesecakes are slightly puffed and set. don't overbake or the texture will suffer. While the cheesecakes bake, prepare the sour cream topping.
• Remove from overn and allow to cool for 5 minutes. Spoon 1-2 tablespoons of the sour cream topping over cheesec and smooth. Return to oven for 8-10 minutes.
• Remove from oven and allow to cool for at least 15 minutes, then remove mini-cheesecakes from cupcake pan and place on wire rack. Allow to cool completely, 1-2 hours before refrigerating. Chill at least 3 hours, preferably overnight, before serving.