Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin pan with paper liners or spray each cup lightly with nonstick spray.

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar (if using). Press about 1 teaspoon of the mixture into the bottom of each mini cup, forming a compact layer.

Chill the crust for 5–10 minutes while you make the filling.

In a large bowl, beat the room-temperature cream cheese until smooth and lump-free (about 1–2 minutes). Add the granulated sugar and beat until combined.

Add the egg and vanilla; mix until smooth. Stir in the sour cream and flour until just combined.

Spoon about 1 heaping tablespoon of filling over each crust.

Bake at 325°F for 13–16 minutes, or until the centers are mostly set but still have a slight jiggle.

Cool the pan to room temperature on a wire rack, then cover and refrigerate for at least 2 hours.

Remove the liners before serving if used. Decorate with toppings before serving.