# Ingredients:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of salt
→ Topping (Optional)
10 - 1/2 cup whipped cream (for topping, optional)
11 - Festive sprinkles or mini chocolate decorations
12 - Fresh berries, for garnish (optional)
# Directions:
01 - Preheat oven to 325°F and line a 24‑cup mini muffin tin with paper liners.
02 - In a bowl, stir graham cracker crumbs with granulated sugar and melted butter until the mixture is evenly moistened and holds together when pressed.
03 - Spoon about 1 tablespoon of the crust mixture into each liner, press firmly to compact, then bake for 5 minutes. Remove from oven and allow to cool slightly.
04 - Beat cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, mixing after each addition, then fold in vanilla, sour cream, and a pinch of salt until just combined.
05 - Divide the filling evenly among the prepared crusts, filling each almost to the top.
06 - Bake for 13 to 15 minutes, or until centers are just set and a slight jiggle remains at the center.
07 - Remove the pan and cool on a wire rack for 10 minutes, then transfer bites to the rack. Cool to room temperature, then refrigerate for at least 30 minutes to firm.
08 - Top chilled bites with whipped cream and decorative sprinkles or chocolate accents immediately before serving.
