Mix and Match Mini Cheesecakes

Preheat the oven to 350 degrees Fahrenheit. Line 48 muffin pan cups with liners. Prepare crust: Pulse the graham crackers and sugar in a food processor until finely ground. Add the butter and pulse until the mixture resembles wet sand. Press about 1 heaping teaspoon of the crumb mixture into the bottom of each liner. Bake for 5 minutes, or until lightly golden, then cool completely on wire racks. Reduce the oven temperature to 325 degrees. Prepare filling: In a large bowl, with a mixer on medium speed, beat the cream cheese and sugar for 3 minutes, or until fluffy. Beat in the vanilla and salt until combined. Add the eggs, 1 at a time, beating well after each addition. Beat in the heavy cream then divide the filling among the prepared liners. Bake the cheesecakes for 12 to 15 minutes, or until set, but still slightly jiggly and moist in the center. Let them cool in the pans for 5 minutes, then transfer them to wire racks to cool completely. Garnish with your choice of toppings (see below).