Mini Cheesecake Bites

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Line two 12-cup muffin tins with paper liners. Lightly spray the liners with non-stick cooking spray.
2. Make the crust
   In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each liner, using the bottom of a small glass to firmly pack it down.
3. Pre-bake the crust
   Bake the crusts for 5 minutes, then remove from oven and let cool while preparing the filling. Keep the oven on.
4. Prepare the filling
   In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add 2/3 cup sugar and beat until combined. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add vanilla extract, sour cream, flour, salt, and lemon juice. Beat on low speed until just combined and smooth.
5. Fill and bake
   Divide the filling evenly among the muffin cups, filling each about 3/4 full. Tap the pans gently on the counter to release any air bubbles. Bake for 18-20 minutes, until the edges are set but the centers still have a slight jiggle.
6. Cool properly
   Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
7. Add toppings and serve
   Just before serving, top each mini cheesecake with fresh berries or your desired toppings. Carefully remove the paper liners if desired. Serve chilled.