Prep the pan: Line two standard 12-cup muffin pans with paper liners. Place one vanilla wafer in the bottom of each cup, flat side down. Preheat the oven to 325°F (165°C).

Soften the cream cheese: Make sure the cream cheese is truly soft. It should dent easily when pressed. This prevents lumps and helps create a silky filling.

Beat the cream cheese and sugar: In a large bowl, beat the cream cheese with the sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl and beat another 15 seconds to remove any lumps.

Add eggs: Beat in the eggs one at a time on low speed, mixing just until combined after each. Overbeating introduces air, which can cause cracks.

Add sour cream, vanilla, and salt: Mix on low until the batter is smooth and glossy. Scrape the bowl to be sure everything is incorporated.

Fill the cups: Divide the batter evenly among the lined cups, filling each about 3/4 full. A large cookie scoop or 1/4-cup measure works well for portioning.

Bake: Bake at 325°F (165°C) for 16–20 minutes. The centers should look set around the edges with a slight wobble in the middle. They should not brown deeply.

Cool gradually: Turn off the oven, crack the door, and let the cheesecakes sit for 5 minutes. Then transfer the pan to a wire rack and cool to room temperature.

Chill to set: Refrigerate for at least 2 hours, ideally 4 hours or overnight. This step firms the texture and improves flavor.

Top and serve: Add your favorite toppings right before serving. Keep portions small and neat for the best presentation.