• Preheat oven to 350°F and line a 12-cup muffin pan with liners. Set aside.

Make the Crust

• In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until it resembles wet sand.
  1 cup graham cracker crumbs, 3 tbsp granulated sugar, 1/4 tsp salt, 3 1/2 tbsp unsalted butter
• Divide about 1 heaping tablespoon of crust per muffin cup. Press firmly into an even layer.
• Bake in the preheated oven for 5 minutes. Remove from oven and let cool slightly.

Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sour cream until smooth.
  12 oz cream cheese, 1/2 cup sour cream
• Add sugars, salt, and vanilla, and beat until combined.
  1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 tsp salt, 3 tsp vanilla extract
• On low speed, add egg and yolk; beat until just combined.
  1 large egg, 1 large egg yolk
• Gently fold in heavy cream, and flour until smooth.
  1 tsp all-purpose flour, 1/4 cup heavy cream

Bake Cheesecakes

• Divide filling evenly over crusts. Fill cups almost to the top.
• Place muffin pan in a larger baking dish and add hot water halfway up the sides (water bath for extra creamy texture).
• Bake at 325F for 18 minutes, then turn off oven and leave the door closed for 12 minutes. Then cool completely on a wire rack, then chill in the fridge for at least 2 hours.

Make Pecan Pie Topping

• In a small saucepan over low heat, melt butter. Add the brown sugar, corn syrup, heavy cream, salt and whisk until melted and bubbling (2 minutes).
  6 tbsp unsalted butter, 3/4 cup light brown sugar, 1/2 cup heavy cream, 1 tbsp light corn syrup, 1/4 tsp salt
• Fold in the toasted and roughly chopped pecans and vanilla. Let the mixture cool, stirring occasionally.
  2 cups pecans, 1 tbsp vanilla extract

Assemble

• Spoon some of the pecan topping over the chilled cheesecakes and serve immediately or refrigerate until ready to serve. Optional: garnish with whipped cream.
  whipped cream