# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tbsp granulated sugar
03 - 4 tbsp (1/4 cup) unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of salt
→ Topping (Optional)
10 - 1/2 cup whipped cream
11 - Festive sprinkles, as needed
12 - Mini chocolate squares for caps, as needed
13 - Fresh berries for garnish, as needed
# Directions:
01 - Preheat the oven to 325°F. Line a 24-cup mini muffin pan with paper liners and set aside.
02 - Combine graham cracker crumbs, granulated sugar and melted butter in a bowl until evenly moistened. Spoon roughly 1 tablespoon of the mixture into each liner and press firmly to form an even base.
03 - Bake the crust bases for 5 minutes, then remove from the oven and allow them to cool slightly while you prepare the filling.
04 - Beat the softened cream cheese until smooth. Add the sugar and mix until light and fluffy. Add eggs one at a time, mixing briefly after each addition, then fold in vanilla, sour cream and a pinch of salt until just combined—do not overmix.
05 - Divide the cheesecake mixture evenly among the prepared crusts, filling each liner nearly to the top.
06 - Bake for 13 to 15 minutes, or until the centers are just set with a slight jiggle. Avoid extended baking to prevent cracking.
07 - Remove the pan from the oven and let the bites cool in the pan for 10 minutes, then transfer to a wire rack to reach room temperature. Refrigerate for at least 30 minutes to firm up.
08 - Top chilled bites with whipped cream and decorate with sprinkles, mini chocolate caps or fresh berries immediately before serving.
