Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners for easy removal, or grease each cup lightly if you prefer no liners.

In a small bowl, combine graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter until the crumbs are evenly moistened.

Spoon about 1 tablespoon of crumb mixture into each muffin cup and press down firmly with the back of a spoon or a small glass to form a compact base. Set aside.

In a large bowl, beat the room-temperature cream cheese with a hand mixer on medium speed until smooth and creamy, about 1–2 minutes.

Add 1/2 cup sugar and mix until combined, pausing to scrape down the sides once.

Add the eggs one at a time, mixing just until incorporated. Mix in the sour cream, vanilla, and lemon juice until the batter is silky and lump-free.

Spoon the filling over the crusts, filling each cup nearly to the top but leaving a little room for rising (about 3/4 full). Tap the pan gently on the counter to release any air bubbles.

Bake for 18–22 minutes, or until the edges are set and the centers still have a slight jiggle. A toothpick inserted near the center might come out with a few moist crumbs — that’s perfect.

Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the fridge for at least 2 hours (overnight gives the best texture).

Remove from the muffin tin; if you used liners, peel them off carefully. Top as desired and serve chilled.