1-Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Mix the crust ingredients and press about one heaping tablespoon into each liner, then bake for 6 minutes. Next, beat the cream cheese and sugar until smooth, then add sour cream, lemon juice, and vanilla extract, followed by eggs one at a time, mixing just until combined.

2-Divide the filling evenly among the crust-lined cups and optionally use a water bath for even baking. Bake for about 20 minutes until the edges set and centers slightly jiggle, then cool at room temperature for 45 minutes before refrigerating for at least 2 hours. Add toppings like whipped cream or fruit as desired for a personal touch.

3-First, preheat your oven to 325°F (163°C) and prepare the crust by mixing crumbs with melted butter.

4-Press the mixture into mini muffin tins and set aside for baking.

5-Beat cream cheese and sugar until smooth, then mix in eggs and flavors.

6-Pour batter over crusts and bake until just set.

7-Cool and chill before serving for the best texture.