Preparation

• Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
• Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Bake the crusts for 6 minutes.
• Using an electric mixer, beat the cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, and beat until fully combined. Add the eggs one at a time, beating just until combined.
• Divide the batter among the liners, filling each to the top. Bake until the edges are set and the centers slightly jiggle, about 20 minutes.
• Allow cheesecakes to cool at room temperature for 45 minutes, then transfer to the refrigerator and chill for at least 2 hours.
• Top the cheesecakes with whipped cream and garnish with berries or other toppings if desired.
• Cover and store leftover cheesecakes in the refrigerator for up to 5 days.