Making Gluten-Free Mini Cheesecakes is simple if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
2. Prepare the Crust: In a medium bowl, mix the gluten-free graham cracker crumbs, ¼ cup of sugar, and melted butter until well combined.
3. Form the Crusts: Spoon about 1 tablespoon of the crust mixture into each muffin liner. Press down firmly to create a solid base.
4. Bake the Crusts: Place the muffin tin in the preheated oven and bake for 5-7 minutes. Remove from the oven and let cool while you prepare the filling.
5. Make the Filling: In a large mixing bowl, beat together the softened cream cheese and ½ cup of sugar until smooth and creamy.
6. Add the Eggs: Gradually mix in the eggs, one at a time, blending well after each addition.
7. Add Flavorings: Stir in the vanilla extract and salt. Mix until well combined.
8. Incorporate Sour Cream: Finally, fold in the sour cream until smooth.
9. Fill the Cups: Evenly divide the cheesecake filling among the crusts in the muffin tin.
10. Bake: Bake in the oven for 20-25 minutes, or until the centers are slightly set and the edges are just beginning to turn golden.
11. Cool: Remove the mini cheesecakes from the oven and allow them to cool at room temperature for about 15 minutes before transferring them to the refrigerator.
12. Chill: Let them chill in the refrigerator for at least 1 hour, allowing them to firm up before serving.

This process will guide you through creating these delightful mini cheesecakes with ease.