Preparation

• Preheat oven to 350°F (177°C). Line a standard muffin pan with cupcake liners.
• Combine all of the crust ingredients in a medium bowl. Firmly press a heaping Tablespoon of crust mixture into each liner. Bake the crusts for 6 minutes.
• Using a handheld or stand mixer, beat the cream cheese and granulated sugar together until smooth. Add sour cream, lemon juice, and vanilla extract, then beat until fully combined. Add the eggs one at a time, beating just until combined before adding the next.
• Divide the batter among the liners, filling each to the top. Bake until the edges are set and the centers slightly jiggle, about 20 minutes.
• Set the pan on a cooling rack and cool at room temperature for 45 minutes. Transfer to the refrigerator and chill for at least 2 hours before serving.
• Top the cheesecakes with whipped cream and garnish with berries or mint as desired.
• Store leftovers in the refrigerator for up to 5 days.