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Crush the maria cookies into very small pieces
Combine the crushed maria cookies with the melted butter and mix until well combined
In a large mixing bowl, mix together the cream cheese, granulated sugar, salt, sour cream, and vanilla extract until smooth and well combined
Add in the eggs and whisk on low speed until smooth
Line a 12 count muffin pan with parchment liners
Equally distribute the crushed and buttered maria cookies into the muffin pan, filling about ⅓ of each space
Use a small glass to press down the cookies until compact
Add the cheesecake mixture and completely fill each section
Bake at 350°F for 20-22 minutes
Remove from oven and let cool at room temperature for 30 minutes
Sprinkle the tops of each mini cheesecake with your favorite sprinkles (optional)
Continue to rest at room temperature for 30 more minutes
Cover the muffin pan with foil or plastic wrap and place in the refrigerator to chill overnight, minimum 12 hours
Serve chilled and store in an airtight container in the refrigerator for up to 7 days or freeze for long term storage