Cheesecake Cupcakes in 45 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand.
3. Divide the mixture evenly among 18 cupcake liners and press the crumbs firmly into the bottom using the flat bottom of a measuring cup.
4. Bake the crusts for 5–6 minutes until they smell nutty and look slightly golden, then remove and let cool.
5. Beat the softened cream cheese and sugar on medium-high until completely smooth and zero lumps remain.
6. Add eggs one at a time, beating on low speed just until combined to avoid incorporating too much air.
7. Stir in the vanilla extract and sour cream using a rubber spatula until the batter is a uniform, pale ivory color.
8. Spoon about 2 tablespoons of filling over each pre-baked crust.
9. Gently tap the muffin pan on the counter 3–4 times to force air bubbles to the surface.
10. Bake for 18–20 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle.
11. Turn off the oven and crack the door open slightly for 10 minutes to let the cupcakes cool gradually.
12. Transfer to the fridge for at least 4 hours to fully set.