Prep your pan: Line a 12-cup muffin pan with paper liners. Heat the oven to 325°F (163°C).

Make the crust: Stir graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand and holds when pressed.

Portion and press: Add about 1 to 1 1/2 tablespoons of crust mixture to each liner. Press firmly with the back of a spoon or a flat-bottomed measuring cup to compact.

Pre-bake the crust: Bake for 5–6 minutes. Remove and let cool slightly while you make the filling.

Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and creamy, about 1–2 minutes. Scrape the bowl.

Add sugar and sour cream: Mix in granulated sugar and sour cream until silky. Scrape the bowl again.

Add eggs and flavorings: Mix in eggs one at a time on low speed until just combined. Add vanilla, lemon zest (if using), and a pinch of salt. Don’t overmix—keep it smooth and airy.

Fill the cups: Divide batter evenly among the liners, filling each about 3/4 full.

Bake: Bake at 325°F for 16–19 minutes, or until the centers are mostly set with a slight jiggle. The tops should look matte, not glossy.

Cool gradually: Turn off the oven, crack the door, and let the cheesecakes sit for 5 minutes. Move the pan to a cooling rack and let cool to room temperature.

Chill: Refrigerate for at least 2 hours (4 is better) until fully set. Keep them in the liners while chilling.

Top and serve: Add your favorite toppings just before serving. Keep them chilled until guests arrive.