Prepare the Crust:

• Preheat the oven to 325°F (160°C).
• In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is well combined and slightly damp.
• Spoon about 1 tablespoon of the crust mixture into the bottom of each mini cheesecake heart pan or muffin tin. Press down gently with a spoon to compact the crust.
• Bake the crust for about 5-7 minutes, until lightly golden. Set aside to cool.

Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
• Add the sugar and vanilla extract and beat until fully combined.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the sour cream and heavy cream until smooth.

Assemble the Mini Cheesecakes:

• Spoon the cheesecake mixture over the cooled crust, filling each mold about 3/4 of the way full.
• Smooth the tops of the cheesecakes with a spatula.

Bake the Mini Cheesecakes:

• Bake for 18-22 minutes, or until the centers are just set but still slightly jiggly. Be careful not to overbake.
• Let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Chill:

• Once the cheesecakes are completely cooled, refrigerate them for at least 3 hours, or overnight for the best results.

Serve & Enjoy:

• Once chilled, remove the cheesecakes from the molds or muffin tin.
• Top with fresh berries, a dollop of whipped cream, and a drizzle of chocolate or fruit sauce if desired.
• Serve and enjoy these adorable and delicious treats!