1-First, preheat your oven to 325°F (163°C) and line a 12-count muffin pan with cupcake liners to keep things neat.

2-Next, combine the graham cracker crumbs and sugar, then add the melted butter and mix until the crumbs are moistened.

3-Divide this mixture evenly between the liners and press it firmly into an even layer using a 1/4 to 1/3 cup measuring cup helps get it just right.

4-Bake the crust for 5 minutes, then remove it from the oven and set it aside while keeping the oven on.

5-In a large bowl, beat the cream cheese and sour cream together until smooth, then add the sugar and vanilla extract, mixing until combined and scraping the bowl as needed.

6-Add the eggs one at a time on low speed, mixing just until incorporated to avoid overmixing, which can cause cracking.

7-Distribute the filling evenly over the crusts in the liners, filling them almost to the top.

8-Bake for 17-20 minutes, or until the tops are set but the center is still slightly jiggly they will firm up as they cool.

9-Let them cool in the pan for 1 hour, then chill in an airtight container for 3-4 hours or overnight in the refrigerator before serving.