• Preheat the oven to 350 degrees Fahrenheit. Line 10 spots in a muffin pan with paper liners. 
• Pulse your graham cracker crumbs in a blender or food processor until you have a fine crumb. 
• Add the sugar and melted butter to the graham cracker crumbs and mix with a fork until combined.
• Scoop about 1 TBS of graham cracker crumbs into each cupcake liner. Press down the crumbs into the bottom of the muffin liners.
• Bake the crust in the preheated oven for 5 minutes. 
• Allow the crust to cool for a few minutes when done. 

For the Cheesecake Filling:

• In a large bowl, mix your cream cheese till smooth. A whisk attachment on a hand mixer, or stand mixer works well.
• Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth. 
• Stir in the vanilla extract and egg and stir until just combined. 
• Toss in the salt and flour and lightly stir it into the mixture until evenly combined.
• Scoop about 2 to 3 Tablespoons of the cream cheese mixture evenly into the prepared graham cracker crusts. 
• Place cheesecakes in the heated oven and bake for 18 to 20 minutes until the sides are set but the center is just slightly jiggly. 
• Remove the pan from the oven and let the cheesecakes cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled. 

For the Topping:

• Add a scoop or two of cherry pie filling onto the tops of each of the mini cheesecakes. (About 3 to 4 actual cherries)