Step 1: Prepare the Pretzel Crust

1. Crush the Pretzels: Start by crushing the pretzels into fine crumbs. You can do this by placing them in a Ziploc bag and using a rolling pin, or by pulsing them in a food processor.
2. Mix the Crust Ingredients: In a medium bowl, combine the pretzel crumbs, melted butter, brown sugar, and a pinch of salt. Stir until everything is well combined and the crumbs are coated with butter.
3. Form the Crust: Press the mixture into the bottom of a muffin tin (you’ll need 12 cups). Use the back of a spoon to press the crumbs down firmly to create an even layer. Set the muffin tin aside.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a medium bowl, beat the softened cream cheese until it’s smooth and creamy using an electric mixer or stand mixer.
2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and beat until combined.
3. Add the Egg: Add the egg and continue to beat until the mixture is smooth and well combined.
4. Add Sour Cream: Mix in the sour cream until the filling is nice and creamy.

Step 3: Assemble and Bake

1. Fill the Pretzel Cups: Spoon the cheesecake mixture into each of the pretzel cups, filling them almost to the top. Be sure not to overfill, as the cheesecake will expand slightly during baking.
2. Bake: Place the muffin tin in a preheated 325°F (160°C) oven and bake for 15-20 minutes, or until the centers of the cheesecakes are just set (they should still be slightly jiggly).
3. Cool: Remove the muffin tin from the oven and allow the cheesecakes to cool in the tin for about 10 minutes before transferring them to a wire rack. Once they’re cool enough, chill them in the fridge for at least 30 minutes to set the filling.

Step 4: Add Toppings

1. Top with Fresh Fruit or Other Toppings: Once your mini cheesecakes have chilled and set, it’s time to add your favorite toppings. Fresh berries, caramel drizzle, or a dollop of whipped cream all work wonderfully.