Preheat the oven to 325 degrees F. Line a cupcake pan with paper liners and set aside.

In a medium bowl, add in the graham cracker crumbs and sugar. Stir until combined.

Add in the melted butter and stir until the butter has coated the crumbs.

Divide the crumbs evenly into the liner cups. Firmly and evenly press the crumbs into the bottom of the liners, using a flat bottomed cup or fingers to do so.

Place the cupcake pan in the fridge to help the crusts set up.

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.

Add in the granulated sugar and flour. Beat until combined. Scrape down the sides of the bowl.

Add in the sour cream and vanilla extract. Continue to mix until the sour cream is incorporated.

Add in the eggs one at a time and beat just until the egg is combined. Scrape down the bowl after each egg is blended before adding the next egg.

Divide the batter into the 12 cupcake liners. You can fill them almost to the top as they won't pour out of the liners during baking. Give the mini cheesecakes a few taps on the counter to help remove any air bubbles.

Place in the preheated oven for 18 to 22 minutes until the cheesecakes are set.

Turn the oven off and let the cheesecakes cool with the oven door ajar for 20 to 30 minutes.

Remove from the oven and let cool completely to room temperature before placing in the fridge to chill at least 3 hours to overnight. I always chill my cheesecakes overnight.

Unwrap the cheesecakes and serve. Add toppings such as pie filling, whipped cream, or fresh berries.