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Pre-heat your oven to 350 degrees.
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.
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.
Take a heaping tablespoon of your cheesecake filling and place on top of the graham cracker crust.
Bake for 16-18 minutes or until you cannot see the center jiggle when you give the pan a light shake.
Remove from the oven and let cheesecakes cool completely in the pan.
Once the cheesecake have 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 remove them from the pan and enjoy them as is or add your favorite topping.