Place softened cream cheese into a small mixing bowl. Add granulated sugar. Using a hand mixer, blend on low until smooth. Make sure to not blend higher than low; it will create air bubbles and make for not-so-smooth cheesecakes.
Mix in eggs 1 at a time on low until just blended.
Add vanilla, sour cream and heavy cream and blend on low until just blended.
Tap (with aggression!) all sides of the bowl with a sledgehammer (or a large spoon would suffice as well) to work out any air bubbles.
Divide filling evenly among muffin cups until almost full. Tip: I love to use a melon baller to scoop the filling; it helps to avoid drips and deposits the filling right smack in the middle.
Bake for 20 - 23 minutes. If the cheesecakes begin to crack they are overbaked.
Cover with plastic wrap and chill in the refrigerator for at least 2 hour.