Ingredients:

  • 1 cup (120g) graham cracker crumbs
  • 2 tbsp (28g) granulated sugar
  • 3 tbsp (42g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) sour cream, room temperature

Instructions:

  1. In a small bowl, stir together the cracker crumbs and sugar.
  2. Pour in the melted butter and stir until the mixture resembles wet sand.
  3. Distribute the mixture evenly among 12 lined muffin cups and press firmly into the base using a spoon or small glass.
  4. Beat the softened cream cheese and sugar on medium-low speed until completely smooth.
  5. Add eggs one at a time, mixing on low speed just until combined; stop immediately to avoid whipping air into the batter.
  6. Stir in the vanilla extract and sour cream using a rubber spatula until the batter is uniform and glossy.
  7. Divide the batter evenly among the crusts, filling each cup about 3/4 of the way full.
  8. Bake in a preheated oven at 325°F (160°C) for 20-24 minutes until edges are set but centers still have a slight jiggle.
  9. Allow to cool and chill for 3 hours for a proper structural set.