Prep the pan and oven. Line a standard muffin pan with 12 paper liners. Preheat the oven to 325°F (165°C). Make sure your cream cheese is softened for a smooth batter.

Make the crust. In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, a pinch of salt, and melted butter until it looks like wet sand. It should clump when pressed.

Press the crust. Spoon about 1 to 1 1/2 tablespoons of the crumb mixture into each liner. Use the bottom of a small glass or your fingers to press it down firmly and evenly.

Par-bake the crust. Bake crusts for 5 minutes to set. Remove and let cool slightly while you prepare the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 1–2 minutes. Scrape the bowl well.

Add sugar and flavorings. Beat in 1/2 cup sugar, a pinch of salt, vanilla extract, and lemon zest (if using) until creamy. Avoid overbeating at this point.

Mix in sour cream. Add the sour cream or Greek yogurt and blend just until combined. This helps keep the filling silky and not overly dense.

Add eggs last. Add eggs one at a time on low speed, mixing until just incorporated. Overmixing adds air and can cause cracks, so keep it gentle.

Fill the cups. Divide the filling evenly among the crusts, filling each liner almost to the top. Tap the pan lightly on the counter to release any big air bubbles.

Bake until just set. Bake for 15–18 minutes. The centers should still wobble slightly when you nudge the pan. They’ll firm up as they cool.

Cool gradually. Let the cheesecakes cool in the pan for 20 minutes, then move them to a wire rack to cool to room temperature. This gentle cooling helps prevent cracks.

Chill to set. Refrigerate for at least 2 hours, preferably 4 hours or overnight. Add your favorite toppings just before serving.