• Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.

For the Graham Cracker Crust:

• In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1½ tablespoons granulated sugar until well combined.
• Add about 1 teaspoon of the crust mixture to each mini muffin cup. Press firmly into an even layer on the bottom and slightly up the sides. Set aside while you prepare the filling.

For the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese, sour cream, ¼ cup granulated sugar, egg, vanilla extract, and kosher salt with an electric mixer until smooth and well combined.
• Spoon about 1 tablespoon of cheesecake filling over each crust.
• Gently tap the muffin pan on the counter a few times to release any air bubbles.
• Bake for 16–18 minutes, or until the edges are set and the centers are mostly set with a slight jiggle.
• Remove from the oven and let the cheesecake bites cool in the pan for about 20 minutes.
• Once they reach room temperature, refrigerate for at least 3 hours or overnight.
• Carefully remove the cheesecake bites from the pan. Serve chilled as is or topped with berries or whipped cream.