Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners, or spray well with nonstick cooking spray if skipping liners.

Combine graham cracker crumbs and 3 tablespoons sugar in a medium bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press about 1 tablespoon of crust mixture firmly into the bottom of each muffin cup to form an even layer. Use the bottom of a shot glass or measuring spoon for neat, compact crusts.

Bake the crusts for 5 minutes, then remove and let them cool slightly while you prepare the filling.

In a large bowl, beat room-temperature cream cheese until smooth and creamy (no lumps!). Add 1/2 cup sugar and mix until combined.

Add the egg and beat until incorporated, scraping the sides of the bowl.

Blend in sour cream (or Greek yogurt), vanilla extract, and lemon juice if using. Mix just until smooth—overbeating can add air and lead to cracks.

Spoon the filling over the pre-baked crusts, filling each cup almost to the top (about 3/4 to 7/8 full). A small cookie scoop keeps portions even.

Bake at 325°F (163°C) for 15–18 minutes, until the centers are set but slightly jiggly—like a well-made jello. The edges may puff a touch and the tops should be mostly smooth.

If you’re nervous about cracking, you can bake these in a water bath (place the muffin tin in a larger roasting pan and add hot water to come halfway up the muffin tin). It’s optional but helps keep the texture silky.

Remove the tin to a wire rack and let the cheesecakes cool to room temperature. Once cool, chill in the refrigerator for at least 1–2 hours before topping and serving. Overnight makes them taste even better.

Add fresh fruit, a drizzle of chocolate, or a spoonful of jam just before serving. These are best within 3 days refrigerated.