Directions: 

1. Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.

2. Mix the cream cheese with the granulated sugar in a large mixing bowl.

3. Mix in one egg at a time to the cream cheese mixture until well combined.

4. Add in the flour, vanilla, and sour cream and mix on low speed until smooth.

5. Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.

6. Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.

7. To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!