Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press into the Muffin Tin: Spoon about 1 tablespoon of the crust mixture into each liner, pressing it firmly into the bottom. Use the back of a spoon or your fingers for even coverage.
4. Bake: Bake the crusts for 5 minutes, then set aside to cool slightly.

Make the Lime Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Sugar and Sour Cream: Mix in the sugar and sour cream until well combined.
3. Incorporate the Lime: Stir in the lime juice, lime zest, and vanilla extract.
4. Add the Egg: Finally, beat in the egg until just combined. Be careful not to overmix to avoid adding air bubbles.

Assemble and Bake

1. Fill the Cups: Spoon the cheesecake filling evenly over the prepared crusts, filling each liner almost to the top.
2. Bake: Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
3. Cool: Remove from the oven and let the cheesecakes cool in the pan for 30 minutes.
4. Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.

Add Toppings

1. Whip It Up: Just before serving, top each mini cheesecake with a dollop of whipped cream.
2. Garnish: Add a sprinkle of lime zest or a thin slice of lime for a finishing touch.