Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.

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. Bake the crusts for 6 minutes.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is completely smooth and creamy, about 2 minutes.

Add the sour cream, lemon juice, and vanilla extract, and beat until fully combined.

With the mixer running on medium speed, add the eggs one at a time, beating just until combined before adding the next. Do not over-mix.

Divide the batter among the liners, filling each all the way to the top. (It’s OK if the crust is still warm.)

Optional Water Bath: Place a large metal baking or roasting pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan, about 1 inch deep. Immediately place the cheesecakes on the center rack. Close the oven to trap the steam inside.

Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes.

Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 24 hours.

Garnish with berries, mint, and/or other toppings as desired.