Preheat the oven to 350 degrees.
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.
Add cupcake liners to 9 spots in a muffin tin.
Scoop about 1 TBS of graham cracker crumbs into each cupcake liner. Press down the crumbs into the bottom and slightly up the sides to make a crust.
Bake the crust in the preheated oven for 5 minutes.
Allow the crust to cool for a few minutes when done.
In a large bowl, mix your cream cheese till smooth
Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth.
Stir in your vanilla extract. Then stir in your egg until just combined.
Toss in the salt and flour and stir till just combined.
Pour 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.
Allow the cheesecakes to cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled.
When you're ready to serve the cheesecakes, prepare your coconut.