Follow these steps to bring these Mini Lemon Cheesecakes to life, just as they did in Mama Lou’s kitchen.

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Use the back of a spoon to flatten the crust. Bake for 5 minutes, then set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add 1/2 cup of sugar and continue to beat until fully incorporated.
6. Mix in the eggs, one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Beat until the mixture is smooth and well combined.
7. Gently fold in the sour cream until just combined.
8. Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
9. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecakes cool inside with the door ajar for 15 minutes, then remove and let them cool to room temperature. Refrigerate for at least 2 hours before serving.