Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, mix crushed vanilla wafers with melted butter until combined. Press into the bottom of each liner to form a crust and pre-bake for 5-7 minutes until lightly golden. Allow to cool slightly.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, then blend in sour cream, vanilla extract, and salt until smooth. Add eggs one at a time, mixing gently after each addition.

Pour the cheesecake batter into each pre-baked crust, filling about two-thirds full. Tap the muffin tin on the counter to remove air bubbles. Bake for 18-22 minutes until edges are set and centers are slightly jiggly.

Turn off the oven and leave the cheesecakes inside with the door slightly ajar for 30 minutes. Transfer to a wire rack to cool completely, then cover and refrigerate for at least 3-4 hours, overnight is best.

Before serving, decorate each cheesecake with optional toppings like fresh berries or whipped cream, and drizzle with chocolate or caramel sauce as desired.