# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of fine salt
→ Topping (optional)
10 - 1/2 cup whipped cream
11 - Festive sprinkles or mini chocolate squares to form graduation caps
12 - Fresh berries for garnish
# How to Make It:
01 - Preheat the oven to 325°F. Line a 24-cup mini muffin pan with paper liners and set aside.
02 - In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture holds together.
03 - Spoon about 1 tablespoon of the crust mixture into each liner and press firmly to create an even base.
04 - Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly while you prepare the filling.
05 - Beat the softened cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating briefly after each, then fold in the vanilla, sour cream, and a pinch of salt until just combined.
06 - Divide the filling evenly among the prepared crusts, filling each cup nearly to the top.
07 - Bake the filled cups for 13 to 15 minutes, or until the centers are just set and a slight jiggle remains.
08 - Remove the pan from the oven and cool on a wire rack for 10 minutes. Transfer bites to the rack to reach room temperature, then refrigerate for at least 30 minutes to firm.
09 - Top each bite with whipped cream and decorative sprinkles or chocolate caps just before serving. Garnish with fresh berries if desired.
