• Step 1: Preheat your oven to 325°F (165°C). Grease a 24-cup mini muffin tin with non-stick cooking spray or line with paper liners.
• Step 2: Place one vanilla wafer in the bottom of each muffin cup, pressing it down gently to create a crust.
• Step 3: In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the sugar and continue mixing until well combined.
• Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until the mixture is well incorporated and smooth.
• Step 5: Spoon the cheesecake batter evenly into the prepared muffin cups, filling them about 3/4 full.
• Step 6: Bake for 18-20 minutes, or until the centers are almost set. Allow the mini cheesecakes to cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.