1. Preheat oven to between 325°F and 350°F (163°C to 177°C). Line a 12 to 18-count muffin pan with paper liners.
2. Prepare the crust by pulsing graham crackers in a food processor until crumbly. Mix with sugar, melted butter, and salt until sandy and moist. Press approximately 1 tablespoon of crust mixture firmly into the bottom of each lined muffin cup.
3. (Optional) Bake crusts for 5–6 minutes to enhance texture and help them hold together.
4. Beat cream cheese and sour cream using a mixer with paddle attachment on medium speed until smooth and creamy. Add sugar and vanilla, beating until fully combined.
5. Add eggs one at a time at medium-low speed, mixing just until incorporated after each addition. Add lemon juice with vanilla if using.
6. Spoon cheesecake batter evenly over the crust in each muffin cup.
7. (Optional) Use a water bath for extra moisture by placing a pan with boiling water on a lower oven rack while baking on the middle rack.
8. Bake for about 20–27 minutes until edges are set and centers slightly jiggle when gently shaken.
9. Let cheesecakes cool at room temperature for 30–45 minutes, then refrigerate for at least 2 hours or up to overnight to fully set.
10. To make ganache, heat cream until warm but not boiling, pour over dark chocolate in a heatproof bowl and let sit for 2–3 minutes. Stir gently until smooth and creamy, then let thicken slightly.
11. Spoon ganache over chilled cheesecake bites. Garnish with fresh raspberries or preferred toppings. Refrigerate again for 1–2 hours to allow ganache to set.
12. Remove paper liners before serving for the best presentation.