Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly.

In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well combined and the crumbs resemble wet sand.

Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing it down firmly to create the crust. Bake for 5 minutes, then remove from the oven and let cool.

In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in ½ cup sugar and mix until combined.

Add the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next.

Add in the sour cream and flour, mixing until just combined and smooth. Avoid overmixing.

Pour the cheesecake filling evenly over the crusts in the muffin tin, filling each cup about ¾ full.

Bake in the preheated oven for 20 minutes or until the edges are set and the centers slightly jiggle.

Turn off the oven, crack the door, and let the cheesecakes cool in the oven for about 30 minutes. This helps prevent cracks.

After cooling, transfer the cheesecakes to the refrigerator and chill for at least 2 hours before serving.