In a bowl, mix the graham cracker crumbs and melted butter.

Line your cupcake pan with cupcake liners.

Press the graham-butter mixture at the bottom of the cupcake liners.

Bake for 5 minutes in a 325 F or 163 C oven and set aside to cool.

In a bowl, beat the cream cheese until smooth and creamy.

Mix in the sugar and vanilla extract.

Once thoroughly mixed, beat in the eggs one at a time then mix in the sour cream.

Pour the cream cheese mixture over the crust in the cupcake pan.

Bake for 20 to 25 minutes in a 325 F or 163 C oven. To check if the cheesecakes are cooked, insert a toothpick into the center and if it comes out clean then the cheesecakes are ready.

Let the mini cheesecakes cool and top it with preferred toppings like chocolate or jams. Enjoy!