Mini Cheesecakes (in a Standard Muffin Pan)

Did you know you can bake cheesecake in a muffin pan? This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. Make sure you use a standard 12count muffin pan. For extra mini cheesecakes baked in a mini muffin pan see recipe Notes.
Ingredients
Graham Cracker Crust
23 cup 80g graham cracker crumbs about 5 12 full sheet graham crackers
2 Tablespoons 28g unsalted butter melted
1 Tablespoon 12g granulated sugar
Cheesecake
8 ounces 226g fullfat brick cream cheese softened to room temperature

14 cup 50g granulated sugar
14 cup 60g fullfat sour cream at room temperature
12 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice optional but recommended
1 large egg at room temperature
Instructions
Preheat oven to 350F 177C. Line a standard 12count muffin pan with 910 liners. For a mini muffin pan see recipe note. This recipe yields only 910 mini cheesecakes so there will be 23 empty. You could skip the liners and spray the pan with nonstick spray or grease with butter but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
Make the crust Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. I use closer to 1 and 12 Tablespoons of crust per mini cheesecake. Prebake for 5 minutes.
Make the filling Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and granulated sugar together on mediumhigh speed in a large bowl until the mixture is smooth and creamy about 1 minute. Add the sour cream vanilla extract and lemon juice then beat until fully combined. On medium speed add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. Its about 1 Tablespoon per cheesecake.
Bake until the edges are set