1. Preheat oven to 325°F (160°C) and line 18 muffin cups with cupcake liners or grease wells thoroughly.

2. Crush graham crackers in food processor until fine crumbs form, or place in ziplock bag and crush with rolling pin.

3. Mix graham cracker crumbs, 1/4 cup sugar, melted butter, and pinch of salt until mixture resembles wet sand.

4. Add 1 heaping tablespoon crust mixture to each lined muffin cup and press firmly with small glass to create compact layer.

5. Pre-bake crusts for 5 minutes, then remove and let cool while preparing filling.

6. In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and fluffy (2-3 minutes).

7. Add 1/2 cup sugar and beat for 1-2 minutes until light and creamy.

8. Add eggs one at a time on low speed, scraping bowl between additions.

9. Mix in sour cream, vanilla extract, flour, and salt on low speed just until combined—don’t overmix.

10. Pour or spoon filling into prepared crusts, filling each about 3/4 full.

11. Place muffin tin in large roasting pan and carefully pour hot water into pan until it reaches halfway up muffin tin sides (water bath method).

12. Bake for 18-20 minutes until centers are just barely set with slight jiggle in the middle.

13. Turn off oven, crack door, and let cheesecakes cool in water bath for 10 minutes.

14. Remove muffin tin from water bath and let cool on counter for 30 minutes.

15. Cover and refrigerate for at least 4 hours or overnight until completely chilled and set.

16. Just before serving, add desired toppings to create variety sampler with different flavors.

17. Remove from liners if desired and arrange on serving platter by flavor groups.