Step 1: Prepare the Pan
Preheat the oven to 320°F (160°C).
Line a 12-cup muffin pan with paper liners.
Step 2: Make the Crust
Crush the biscuits or graham crackers into fine crumbs.
Mix the crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of each muffin liner.
Step 3: Prepare the Cream Cheese
In a large bowl, beat the room-temperature cream cheese on low speed until smooth and creamy.
Avoid overmixing to prevent excess air in the batter.
Step 4: Add Sugar
Slowly add the granulated sugar while mixing on low speed until fully incorporated.
Step 5: Add Eggs
Add the eggs one at a time, mixing just until combined after each addition.
Step 6: Flavor the Batter
Add vanilla extract, lemon juice, and flour.
Mix gently until just combined.
Step 7: Add Sour Cream
Stir in the room-temperature sour cream until smooth and creamy.
Divide the cheesecake batter evenly among the prepared muffin cups.
Step 8: Bake
Bake on the lower-middle oven rack for about 15 minutes.
The edges should be set while the centers still jiggle slightly.
Step 9: Cool and Chill
Let the mini cheesecakes cool completely in the pan on a wire rack.
Transfer to the refrigerator and chill for at least 4 hours or overnight for the best texture.
Step 10: Serve
Serve chilled with your favorite toppings such as fresh berries, chocolate sauce, caramel, or whipped cream.