Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

In a mixing bowl, combine finely crushed vanilla wafers and melted butter until moistened. Press the mixture into the bottom of each muffin liner.

Place the muffin tin in the preheated oven and bake the crusts for 5-7 minutes until slightly golden, then cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, vanilla, and salt, mixing until combined.

Add the eggs one at a time, mixing gently until just incorporated for a smooth texture.

Spoon the filling into the pre-baked crusts, filling about 2/3 to 3/4 full.

Bake for 18-22 minutes until edges are set and centers are jiggly. Let them cool in the oven for 30 minutes.

Transfer to the refrigerator and chill for at least 3-4 hours before serving.

Remove from muffin tin and garnish as desired before serving.