Make the Cheesecake Mixture:
Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together.
In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed.
Scrape down the sides and the hand mixer with a silicone spatula
every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.
Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.
Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step.
Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
Fill the baking cups to 2/3 full with cream cheese mixture.