Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

Prepare the Crust: In a bowl, mix the vanilla wafer crumbs and sugar. Add the melted butter and stir until the mixture is evenly moistened. Press about 1 tablespoon of the crust mixture into the bottom of each muffin tin liner to form a crust.

Bake the Crust: Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and let cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract and beat until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and flour (if using).

Fill the Cups: Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.

Bake the Cheesecakes: Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and the tops are lightly golden. Let them cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Chill: Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to firm up.

Serve: Top with fresh berries, whipped cream, or fruit compote, if desired.