Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or silicone cups.

In a bowl, combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Mix until the crumbs hold together when pressed.

Press about 1 to 1.5 tablespoons of the crust mixture into the bottom of each liner, forming an even layer.

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

In a large bowl, beat the softened cream cheese until smooth and free of lumps.

Add 2/3 cup sugar and beat until the mixture is creamy.

Add eggs one at a time, mixing gently after each addition.

Mix in the sour cream, vanilla extract, lemon juice (if using), and a pinch of salt until just combined.

Spoon about 3 tablespoons of filling over each crust, smoothing the tops.

Bake at 325°F (160°C) for 18–22 minutes, until the centers are set but still slightly jiggly.

Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for 15 minutes.

Remove from the oven and let them cool completely at room temperature, then chill in the fridge for at least 2 hours.

Pop the liners off and add toppings: fresh berries, a spoonful of fruit compote, a drizzle of caramel, or powdered sugar.

Serve chilled.