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Directions
Preheat oven to 350F Fill 18 muffin tins with foil-lined wrappers (or use silicone muffin trays) In a medium bowl, stir together melted butter and graham cracker crumbs until mixed. Press about 1 tbsp of crumb mixture in the bottom of each wrapper. In a large bowl, beat the cream cheese with the sugar until smooth. Scrape down the sides of the bowl often. Beat in the eggs until well mixed. Again, scrape down the sides of the bowl often. Beat in the sour cream, vanilla, and flour until well mixed. Scoop the mixture into each wrapper. Fill until each is filled to about ½ inch from the top. They will rise a bit while baking, so don’t overfill. Bake for 20-25 minutes. They’re done when still just slightly jiggly in the middle. Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. These will need to cool in the fridge for at least 2 hours before serving. Top each with the toppings of your choice before serving.
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