Preheat your oven to 325°F (160°C).
Prepare the crust by combining crushed graham crackers and melted butter.
Press the graham cracker mixture into the bottom of a muffin pan.
In a mixing bowl, beat the softened cream cheese until smooth.
Add sugar and vanilla extract, mixing until incorporated.
Add the eggs one at a time, incorporating fully after each addition.
Stir in sour cream and Andes mint chips until evenly distributed.
Spoon the filling into the prepared crusts, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the centers are just set.
Allow the cheesecakes to cool at room temperature, then chill in the refrigerator for at least 2 hours.
Whip heavy cream until soft peaks form and top each mini cheesecake with a dollop.
Garnish with additional Andes mint chips if desired.
