• Position a rack in the lower third of the oven and preheat to 320°F (160°C). Line a standard 12-cup muffin pan with paper liners.

Crust

• Crush the biscuits or graham crackers into fine crumbs and mix with the melted butter until evenly moistened. Divide the mixture among the paper liners and press firmly to form even crusts.
  1 ½ cup biscuit crumbs, ¼ cup unsalted butter

Filling

• 👉 Tip: Use a handheld mixer on low speed throughout the filling process, mixing only until each addition is incorporated. Stop occasionally to scrape the sides and bottom of the bowl with a spatula. This keeps excess air out of the batter, helping prevent the cheesecakes from rising too much, cracking, and sinking as they cool.
• Beat the cream cheese just until smooth and creamy. Gradually add the sugar and mix until fully incorporated.
  10.5 oz full-fat cream cheese , ½ cup granulated sugar
• Add the eggs one at a time, mixing just until each one is incorporated.
  2 large eggs
• Add vanilla extract, lemon juice, and flour; mix just until combined.
  1 tsp vanilla extract, 1 tbsp lemon juice, 1 ½ tbsp all-purpose flour
• Add sour cream and mix just until smooth, then divide the batter evenly using an ice cream scoop among the muffin cups.
  ¾ cup full-fat sour cream

Bake and chill

• Bake for 15 minutes, until the edges are set and the centers still have a slight wobble when the pan is gently shaken.
• Let the cheesecakes cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight. Serve chilled and add any toppings just before serving.