To make the crustMove your oven rack to the 3rd shelf position up from the bottom, preheat the oven to 350º, and line a 24 cup mini muffin pan with mini paper liners--no cooking spray needed.

Next, crush up your graham crackers into fine crumbs. This can be done in a food processor or using a ziploc bag and a rolling pin.

Transfer your crumbs into a bowl and add the sugar and pinch of salt. Give the mixture a stir to combine. 

Pour the melted butter into the graham mixture and stir until the crumbs are evenly moistened and clump together when squeezed in your hand.

Divide the crumbs among the mini cupcake liners, you'll use about 1 teaspoon of crumbs per muffin cup. Press the crumbs into a compact layer with a bottle cap or a fancy tamper if you have one. 

Bake at 350º for 5-7 minutes until the crusts are lightly golden brown around the edges.

Remove the mini crusts from the oven and turn the oven temp down to 325º.

To make the filling Add the cream cheese to a mixing bowl and beat on medium low speed until smooth, about 30-45 seconds.

Next, add in the sour cream and beat until smooth.

Add in the sugar, mix until blended, and then use a rubber spatula to give the bowl a scrape.

Turn the mixer to low and add your lemon juice and vanilla extract. Mix until the batter is super smooth. Give the mixture a taste and add a few more drops of lemon juice or vanilla if desired.

Once you're happy with the flavor, on low speed, add the egg. Mix until the egg is just incorporated. 

Give the bowl a scrape one more time and then finish mixing on low for about 30-45 seconds, until the batter is silky smooth.

Divide the batter among the 24 muffin cups, about 1 tablespoon of cheesecake batter per cup. They will be full and that's what you want.

Bake at 325º for 11-14 minutes until the cheesecakes are puffed like cupcakes, but have no color and do not jiggle. Once baked, turn the oven off and leave the door open a crack. Let the cheesecake bites sit in the warm oven for 30 minutes before taking them out.

Allow the mini cheesecakes to cool completely before chilling in the fridge for at least 4 hours, but overnight is best.

Serve your cheesecake bites topped with your favorite fruit sauce, berries, and whipped cream.