Cheesecake Cupcakes (Gluten Free)

Backstory:
I wanted to make mini cheesecakes for a coworker's birthday. However, I work with a couple of people who do not eat gluten. So, I found this recipe and adapted it to their needs. The cheesecakes could not have come out more phenomenally! I had never made cheesecake before and these ones were absolutely fantastic. I work at a restaurant, and both the owner of the restaurant and the head chef made a point of telling me how much they liked the cheesecakes. If that's not a compliment, I don't know what is! To this day the chef has been asking me repeatedly to please make them again soon, and I brought them in about a month ago! I hope you have as much success with this recipe as I did!

Original Pinterest Inspiration:
http://www.cookingclassy.com/2013/04/cheesecake-cupcakes/

Materials (Crust):
2 1/4 cups of gluten free shortbread cookies, finely crushed
3 tablespoons of granulated sugar
7 tablespoons of margarine, melted
24 cupcake liners

Materials (Cake):
4 8-oz packages of cream cheese, softened to room temperature
1 1/2 cups of granulated sugar
3 tablespoons of gluten free flour
4 large eggs
2 teaspoons of gluten free vanilla extract
1/2 cup of sour cream
1/2 cup of heavy cream

Procedure:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the crushed shortbread cookies and 3 tablespoons of granulated sugar.
3. Add the melted butter to the cookie mixture and stir until well combined.
4. Line 2 standard cupcake tins with the liners.
5. Scoop a heaping tablespoon of cookie mixture into each of the 24 lined cupcake cups, using all of the cookie mixture.
6. Firmly press the cookie mixture into each cup so that it is even within the liner.
7. Bake the crusts for 5 minutes.
8. While the crusts are baking and cooling, whisk 1 1/2 cups of granulated sugar and 3 tablespoons of gluten-free flour together in a small mixing bowl.
9. In a standing electric mixer (to ensure a smooth mixture), add the softened cream cheese.
10. Pour the sugar mixture over the top of the cream cheese and blend on low until smooth.
11. One at a time, add the eggs, mixing until just combined.
12. Add the vanilla, sour cream, and heavy cream, again mixing until just combined.
13. Tap the mixing bowl against the counter several times to release air bubbles that may be trapped within the mixture.
14. Pour portions of the cream cheese mixture over the prebaked crusts, filling the liners nearly to the top.
15. Bake for 20-23 minutes. The centers should still juggle slightly. Any signs of cracking indicate overbaking.
16. Allow the cheesecakes to cool for 1 hour at room temperature.
17. Cover the cakes loosely with plastic wrap and chill in the refrigerator for at least 2 hours.
18. Serve chilled and enjoy!