Preparation

• Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
• 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. Bake the crusts for 6 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 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 1 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: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. 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.
• Top the cheesecakes: Pipe whipped cream on the mini cheesecakes and garnish with berries, mint, and/or other toppings.
• Cover and store leftover cheesecakes in the refrigerator for up to 5 days.