• Preheat oven to 325°F.

Make the Crust:

• Process graham crackers to crumbs in a food processor.
• Sprinkle sugar and melted butter oven the crumbs and pulse to combine.
• Divide evenly among wells of a mini cheesecake pan or mini muffin pan and press down. You may have extra crumbs if using a mini cheesecake pan. You can bake these in a separate dish.
• Bake the crust for 8 to 10 minutes until fragrant.

Make the Filling:

• Beat cream cheese until smooth, add half of the sugar and beat until smooth, then add the rest of the sugar and salt. Beat for 1-3 minutes.
• Add the sour cream, lemon, and vanilla for 1-3 minutes. Beat the eggs one at a time for 1-3 minutes until filling mixture is super smooth.

Assemble and Bake:

• Divide batter evenly among the wells, filling to 3/4 full. If you have extra filling batter left, you may bake it in a separate dish.
• Bake for 15 minutes or until filling is set.
• Cool to room temperature, then refrigerate for at least 1 hour. Remove cheesecakes from pan and carefully pry off removable bottom from the bottom of each cheesecake. Refrigerate cheesecakes until ready to serve.
• Serve with strawberry or cherry pie filling or whipped cream, as desired.