Prep the pan and oven. Line a 12-cup muffin tin with paper liners and preheat the oven to 325°F (163°C). Lower heat helps keep the cheesecakes smooth.

Make the crust. Stir graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. It should clump slightly when pressed.

Portion the crust. Divide the mixture evenly among the liners (about 1 to 1 1/2 tablespoons each). Press down firmly with the back of a spoon or the bottom of a small glass to create a tight, even layer.

Par-bake the crust. Bake the crusts for 5 minutes. This helps them set so they don’t crumble. Let them cool slightly while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1 minute. Scrape the bowl so there are no lumps.

Add sugar and salt. Beat in the sugar and a pinch of salt until creamy and glossy, about 1 minute more.

Mix in eggs. Add eggs one at a time, beating on low just until incorporated. Do not overmix—this helps prevent cracks and air bubbles.

Finish the batter. Mix in sour cream, vanilla, and optional lemon zest on low speed until smooth. The batter should be thick but pourable.

Fill the cups. Divide the batter evenly among the crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to release air bubbles.

Bake. Bake for 16–20 minutes, until edges are set and the centers have a slight jiggle. They will continue to set as they cool.

Cool gradually. Turn off the oven, crack the door, and let the cheesecakes rest for 10 minutes. Then move the pan to a wire rack and cool to room temperature.

Chill. Refrigerate uncovered for 2–3 hours (or overnight) until fully set. Add your favorite toppings right before serving.