1-Preheat the oven: Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners to get started.

2-Mix the crust ingredients: Mix the graham cracker crumbs, sugar, and melted butter, then press about 1 heaping tablespoon of this mixture into each liner. Bake for 6 minutes to set the crust.

3-Prepare the batter: Beat the cream cheese and sugar until smooth and creamy, then add the sour cream, lemon juice, and vanilla extract, mixing until combined. Add the eggs one at a time, stirring just until blended to avoid over-mixing.

4-Fill crust-lined cups: Fill each crust-lined cup to the top with the cheesecake batter for even portions.

5-Optional water bath: Optionally, place a large roasting pan with boiling water on the lowest oven rack for a water bath. This helps prevent sinking by creating a humid environment, then place the muffin pan on the center rack.

6-Bake the cheesecakes: Bake for about 20 minutes, until the edges are set and the centers jiggle slightly when tapped.

7-Cool and chill: Let them cool at room temperature for 45 minutes, then refrigerate for at least 2 hours or freeze for 1 hour to chill faster.

8-Add toppings: Add toppings like whipped cream, berries, mint, chocolate sauce, caramel, or fruit preserves as desired.

9-Store leftovers: Store leftovers covered in the refrigerator for up to 5 days to keep them fresh.