Preheat oven to 350 degrees. Add baking cups to muffin tin.
Put graham cracker crumbs in a medium bowl. Add the butter and toss with a fork until evenly moistened. Press mixture into the bottom of each backing cup. Refrigerate until ready to use.

In a large bowl, use an electric mixer or hand mixer to beat the cream cheese and sugar until smooth. Be sure to scrape down the sides of the bowl when necessary. Beat in the sour cream until blended. Add in eggs one at a time, beating well. Beat in vanilla.
With a spoon fill baking cups ¾ full of batter.

Combine wine, sugar, and vanilla extract in a saucepan and simmer over low heat. Stir occasionally until sauce reduces. (about 20 minutes)
Drizzle ½ teaspoon of Zinfandel reduction over the batter. Marble with a clean toothpick.
Bake cheesecake cups for 17 minutes, until firm around the edges but still slightly wobbly in the center. Let cups cool completely then chill for 30 minutes.

Instructions:
1.	Preheat oven to 350 degrees. Add baking cups to muffin tin.
2.	Put graham cracker crumbs in a medium bowl. Add the butter and toss with a fork until evenly moistened. Press mixture into the bottom of each backing cup. Refrigerate until ready to use.
3.	In a large bowl, use an electric mixer or hand mixer to beat the cream cheese and sugar until smooth. Be sure to scrape down the sides of the bowl when necessary. Beat in the sour cream until blended. Add in eggs one at a time, beating well. Beat in vanilla.
4.	With a spoon fill baking cups ¾ full of batter.
5.	Combine wine, sugar, and vanilla extract in a saucepan and simmer over low heat. Stir occasionally until sauce reduces. (about 20 minutes)
6.	Drizzle ½ teaspoon of Zinfandel reduction over the batter. Marble with a clean toothpick.
7.	Bake cheesecake cups for 17 minutes, until firm around the edges but still slightly wobbly in the center. Let cups cool completely then chill for 30 minutes.