Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs and melted butter. Press 1 tablespoon of the mixture firmly into the bottom of each liner.
Bake the crusts for 5 minutes, then remove and let cool.
Beat the room-temperature cream cheese until smooth and creamy. Scrape down the sides of the bowl.
Add sugar, sour cream, and vanilla bean paste. Mix until fully combined.
On low speed, add eggs one at a time, mixing just until the yolk disappears to avoid beating air into the batter.
Divide the batter evenly among the 12 muffin cups.
Bake for 15-17 minutes until the edges are set but the centers still jiggle slightly.
Cool in the pan for 1 hour, then chill in the refrigerator for at least 3 hours before serving.
