1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with foil or paper liners.

2. Make the crust: Combine graham cracker crumbs, ⅓ cup sugar, melted butter, and salt. Mix until mixture resembles wet sand.

3. Press about 1½ tablespoons of crust mixture firmly into each liner using the bottom of a glass.

4. Bake crusts for 5 minutes. Remove and let cool while preparing filling.

5. In a large bowl, beat room-temperature cream cheese on medium speed for 2-3 minutes until smooth and fluffy.

6. Add ½ cup sugar and beat on low speed for 1 minute.

7. Add eggs one at a time, beating on low speed just until incorporated. Scrape bowl between additions.

8. Add sour cream, vanilla, flour, and salt. Beat on low until just combined and smooth.

9. Tap bowl on counter to release air bubbles. Divide filling evenly among muffin cups, filling each ¾ full.

10. Place muffin tin in a large roasting pan. Pour hot water into roasting pan until halfway up the sides of the muffin tin.

11. Bake for 22-25 minutes until edges are set but centers jiggle slightly.

12. Turn off oven and crack door open 4 inches. Let cool in oven for 30 minutes.

13. Remove from oven and water bath. Cool to room temperature on a wire rack for 1 hour.

14. Cover and refrigerate for at least 4 hours or overnight before serving.

15. Remove from liners or serve in liners. Add desired toppings just before serving.