In a large bowl, add your ground graham crackers, melted butter, salt and sugar and mix well
Line your mini muffin tin with mini muffin liners. If you do not have liners then grease the well of the muffin tray.
Now scoop one good heaping teaspoon of your crust into each of the wells
Do this until all of the crust is used up
With the end of a wooden spoon or something similar in shape, press the crust into the wells of the tin well until it looks pressed and firm and the crust comes up of the sides a little bit. I use a bit of a rotating motion to push the crust up the sides of the cupcake liner a little bit.
Place the crust in the pre-heated oven for 4-5 minutes. then remove and let cool.
In a medium bowl, add your room temperature cream cheese, egg, sour cream, vanilla and sugar and mix really well until it becomes silky smooth (about 2 minutes with a mixer or about 4 minutes with a whisk)
Take a heaping tablespoon of your cheesecake filling and place on top of the graham cracker crust. Keep doing this until all of the filling is used up. If there is any left over then evenly distribute it to all of the wells.
Bake for 18 minutes or until you cannot see the center jiggle when you give the pan a light shake.
Remove from the oven and let cool completely. (The cheesecake will not be ready to eat until it has chilled so if you grab a test one to try just remember that the consistency will change and firm up once it is cold)
Once the cheesecake has come to room temperature, place in the refrigerator for at least 3 hours or overnight to completely chill and set up.
Once it is fully chilled you can enjoy it as is or add your favorite topping.