• Preheat oven to 350 degrees.
• Line two muffin pans with about 20 foil liners.

Bottom Crust

• In a small saucepan, melt the butter over low heat.
• Add graham cracker crumbs, butter and sugar and mix until fully combined.
• Add 1 tablespoon and 1 teaspoon to each liner. Press into the liner.
• Bake at 350 degrees for 5 minutes or until lightly golden. Remove from oven and set aside. Reduce oven to 325 degrees.

Cheesecake Filling

• Using a hand mixer, beat cream cheese, sugar and vanilla extract until fluffy.
• Add sour cream and beat well.
• Drop in eggs, one at a time, beating well after each addition.
• Fill each liner with filling, about 3/4 way full.
• Bake the cheesecakes for about 12-15 minutes. Cheesecakes should be firm but slightly jiggly and moist in the center.

Sour Cream Topping

• In a small mixing bowl, add sour cream, vanilla and sugar. Use a spoon and mix until combined.
• After the mini cheesecakes have been baking for about 12-15 minutes, remove from the oven. Add about 1 teaspoon of the sour cream mixture to the top of each cake. Let the heat melt the sour cream and then carefully spread over the top. Put them back into the oven for and additional 2-3 minutes. Overall cooking time will be approximately 15-18 minutes.
• Once done, remove from oven. Cool in the pans for 5-10 minutes, then move to wire racks to cool completely. Once cooled, store in an airtight container in the refrigerator until ready to serve.
• Add your favorite toppings! Fruit toppings; raspberries, strawberries, blueberry, cherry filling. Hershey's chocolate syrup, strawberry syrup or Smucker's caramel sundae topping. Experiment and see what ones you like best! My personal favorite; caramel with raspberries.
• To freeze store in an airtight container for up to 3 months. Do not freeze with fruit topping as the fruit tends to get soggy after its thawed.