1. Preparing the crust:

• Preheat the oven to 325°F (160°C).
• Mix the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and stir until the crumbs are evenly coated.
• Spoon the mixture into a lined mini cheesecake pan, pressing it down firmly to create a base for each cheesecake.
• Bake for 5 minutes, then set aside to cool while preparing the filling.

2. Making the cheesecake filling:

• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, beating on low speed to avoid incorporating too much air.
• Fold in the flour, sour cream, lime juice, lime zest, tequila, and vanilla extract. Mix until just combined, being careful not to overmix.
• Pour the filling over the pre-baked crusts, filling each cavity about 3/4 full.

3. Baking the mini cheesecakes:

• Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
• Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Refrigerate for at least 2 hours or overnight for the best flavor and texture.

4. Garnishing and serving:

• Before serving, top each mini cheesecake with a dollop of whipped cream, a lime slice, and a sprinkle of sea salt for an authentic margarita taste.