Preheat the oven to 325F degrees and line two muffin pans with muffin papers (you'll get 24 mini cheesecakes total).

To make the graham cracker crust, in a medium bowl stir together the graham crumbs, 3 tablespoons of sugar and melted butter.

Spoon the mixture into the bottom of your prepared muffin papers (about 1.5 tablespoons for each) and press down with the bottom of your spoon.

Place in the freezer to set.

Then beat in the vanilla extract and sour cream.

Turn down the mixer to low speed then beat in the eggs one at a time being careful not to over mix the batter.

Remove the muffin trays from the freezer and spoon the cheesecake batter into each muffin paper on top of the graham cracker crust (I like to use a cookie scoop for this).

Bake in the preheated oven for 15-20 minutes, or until the tops of the cheesecakes look just set.If you see cracks starting to form, then your cheesecakes are definitely done.

Remove from the oven and allow to cool fully to room temperature.

Cover the trays loosely and set in the fridge to chill for at least 4 hours or overnight.

In a medium saucepan over medium heat, add the sugar while stirring occasionally with a heatproof spatula or spoon. It will begin to form clumps, then turn into a smooth amber colored sauce.

Then stir in the butter. It will bubble up.

Once the butter is fully melted, pour in the whipping cream slowly and gently stir as it bubbles for about 2 minutes.

Remove from the heat and whisk in the vanilla and salt.

To serve, remove the cheesecakes from the muffin pan. If the papers stick to the tin, you can use a spoon to gently pry the cheesecakes out.

Spoon a dollop of cooled salted caramel on the top of each cheesecake, and optionally sprinkle with coarse salt.