Put 2 tablespoons of butter in a medium cup.
Microwave on high for 30 seconds to 1 minute to melt butter.
Add the graham crackers to the cup and stir until combined.
Press down with back of spoon until flat.
Microwave on medium for 1 minute 30 seconds, or until the crumbs start to puff up.
Place cup in the fridge to chill while you make the filling.
In a small bowl, beat cream cheese, sour cream, vanilla, sugar, and egg.
Add filling to your cup.
Microwave for 2 minutes 30 seconds on 50% power on a 1250 watt microwave, or until the outside is firm but the center is slightly wobbly.
Allow to cool at room temperature then refrigerate for 2 hours.