Step 1: Prepare Your Baking Equipment

1. Preheat your oven to 325°F (165°C).
2. Line a standard 12-cup muffin tin with paper liners or use silicone muffin cups for easy removal.
3. Lightly spray the liners with non-stick cooking spray.

Step 2: Make the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, sugar, and salt.
2. Pour in the melted butter and mix until the crumbs are evenly moistened.
3. Divide the mixture evenly among the muffin cups (about 1½ tablespoons per cup).
4. Use the bottom of a small glass or measuring cup to firmly press the crumbs into an even layer.
5. Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.

Step 3: Prepare the Lemon Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
2. Add the sugar and beat until well combined and fluffy, about 1 minute.
3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
4. Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and salt until just combined. Avoid overmixing.
5. The batter should be smooth and creamy with visible specks of lemon zest.

Step 4: Bake the Mini Lemon Cheesecakes

1. Divide the cheesecake filling evenly among the muffin cups, filling each almost to the top.
2. Bake for 18-22 minutes, or until the centers are just set but still slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes.
4. Remove from the oven and let cool completely at room temperature.

Step 5: Chill and Top Your Cheesecakes

1. Once completely cooled, refrigerate the Mini Lemon Cheesecakes for at least 3 hours or overnight.
2. Before serving, spoon a small amount of lemon curd on top of each cheesecake (if using).
3. Garnish with fresh berries, mint leaves, and a dollop of whipped cream if desired.