1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.

2. In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar.

3. Stir in melted butter until mixture resembles wet sand.

4. Divide crumb mixture evenly into muffin liners and press down firmly to form crust.

5. Bake crusts for 5–7 minutes, then remove and cool slightly.

6. In a large bowl, beat cream cheese until smooth.

7. Add sugar and salt, mixing until well combined.

8. Mix in vanilla extract and sour cream.

9. Add eggs one at a time, mixing on low speed until just combined—do not overmix.

10. Spoon filling over crusts, filling each about 3/4 full and smoothing tops.

11. Bake for 15–20 minutes, until edges are set and centers jiggle slightly.

12. Turn off oven, crack the door, and let cheesecakes cool inside for 1 hour.

13. Cool completely at room temperature on a wire rack.

14. Refrigerate covered for at least 4 hours or overnight.

15. Carefully remove liners and decorate with toppings of choice.

16. Serve chilled and enjoy!