Preheat your oven to 325°F. Line a 12 count muffin tin with paper cups, and set aside.
Make the mini cheesecake crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Portion out the crust evenly into the muffin tin (about 1 tablespoon per cup). Using a small cup, firmly press down the crust in each muffin cup to compress and flatten. Bake in the center of the preheated 325°F oven for 6 to 7 minutes (or until fragrant). Set aside to cool slightly.
Make the cheesecake filling: In a large bowl, beat together the cream cheese and sugar until the sugar is dissolved and the mixture is smooth. Add the sour cream/yogurt, flour, salt, and vanilla extract, and whisk to combine. Add the eggs in, one at a time, whisking well after each addition. Take care not to over mix!
Portion out the cheesecake filling evenly into the muffin cups. Bake the mini cheesecakes in the center of the preheated 325°F oven again, this time for 15 to 20 minutes. The cheesecakes are done baking once the top is puffed and no longer shiny. If you shake the pan, the cheesecake should still jiggle slightly in the center.
Cool the cheesecake entirely to room temperature. Cover and chill for at least 2 hours in the fridge before serving. Serve plain or top with whipped cream, fresh fruits, melted chocolate, caramel sauce, jam, or whatever else you like!