Step 1: Prep the Oven and Pan

1. Preheat the oven to 325°F (162°C).

2. Line a 12-cup muffin pan with cupcake liners.

   • Tip: Use sturdy liners to hold the crust and filling. Spray liners lightly with non-stick spray for easy removal.

Step 2: Make the Crust

1. In a medium bowl, combine 1 cup vanilla wafer crumbs, 2 tbsp sugar, and 4 tbsp melted butter. Stir until evenly mixed.

2. Divide the mixture evenly among the 12 cupcake liners (about 2 tbsp per cup).

3. Press the crumbs firmly into the bottom of each liner using a spoon or small glass.

4. Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.

   • Tip: Press crusts firmly for a solid base. Cool slightly to prevent melting the filling.

Step 3: Prep the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).

2. In a large bowl, beat 12 oz cream cheese, ½ cup sugar, and 3 tbsp flour on low speed until smooth. Scrape down the bowl as needed.

3. Add ½ cup sour cream and 1 ½ tsp vanilla extract. Beat on low until well combined.

4. Add 2 eggs one at a time, beating slowly and scraping the bowl after each addition.

   • Tip: Mix on low to avoid adding air, which can cause cracks. Scrape the bowl thoroughly for a smooth batter.

Step 4: Color the Batter

1. Divide the cheesecake batter evenly into three bowls (about ¾ cup each).

2. Leave one bowl plain (white).

3. Add a few drops of red gel icing color to the second bowl, stirring until evenly colored.

4. Add a few drops of blue gel icing color to the third bowl, stirring until evenly colored.

   • Tip: Start with 2-3 drops of gel color and add more for desired vibrancy. Mix gently to keep batter smooth.

Step 5: Layer the Filling

1. Spoon 1 tbsp of white batter into each cooled crust.

2. Add 1 tbsp of red batter on top of the white in each cup.

3. Finish with 1 tbsp of blue batter on top of the red. Cups should be about ¾ full.

   • Tip: Use separate spoons for each color to keep layers neat. Work quickly to prevent batter from settling.

Step 6: Bake and Cool

1. Bake the cheesecakes at 300°F for 18-20 minutes, until the edges are set but the centers jiggle slightly.

2. Turn off the oven and leave the door closed for 10 minutes.

3. Crack the oven door and let the cheesecakes cool for 15-20 minutes.

4. Remove from the oven and refrigerate for 3-4 hours to chill completely.

   • Tip: Avoid sudden temperature changes to prevent cracks. Chill fully before removing liners for clean edges.

Step 7: Make Whipped Cream Topping

1. In a chilled mixing bowl, beat ½ cup heavy whipping cream, 5 tbsp powdered sugar, and ½ tsp vanilla extract on high speed until stiff peaks form (about 2-3 minutes).

2. Transfer to a piping bag with a star tip.

   • Tip: Chill the bowl and whisk for faster whipping. Pipe immediately or refrigerate for up to a day, re-whisking if needed.

Step 8: Decorate and Serve

1. Remove chilled cheesecakes from the muffin pan and peel off liners if desired.

2. Pipe whipped cream swirls on top of each cheesecake.

3. Sprinkle with red, white, and blue sprinkles or star-shaped sprinkles.

4. Refrigerate in an airtight container until ready to serve. Best within 2-3 days.

   • Tip: Add sprinkles just before serving to prevent bleeding. Serve on a patriotic platter for extra flair.