Line a 12 hole muffing tin with paper muffin cases.
Crush the graham crackers either in the food processor or in a paper bag with a rolling pin.
Place the cruched graham crackers in a medium sized bowl along with the melted butter. Mix well.
Place a heaped tablespoon of the crumb mixture in the bottom of each muffin case and press down flat with a round based glass or similar.
Place the muffin cases in the refrigerator while you prepare the filling.
Preheat the oven to 320ºF.
In your stand mixer beat together the cream cheese, sour cream and sugar until smooth.
Add the eggs slowly beating between each and beating well until combined.
emove the muffin cases from the refrigerator and divide the mixture between the cases, evenly.
Sprinkle the blackcurrnats on top and bake for 20 minutes. Remove from the oven and allow to cool in the tin.
When completely cool place in the refrigerator for 4 hours or preferably overnight.
Remove from the muffin liners and serve.