Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  1.5 cups graham cracker crumbs
• Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  1.5 cups graham cracker crumbs
• Beat in the eggs one at a time, mixing well after each addition.
  1.5 cups graham cracker crumbs
• Stir in the lemon juice, lemon zest, and vanilla extract.
  1.5 cups graham cracker crumbs
• Divide the filling evenly among the muffin cups, filling each about two-thirds full.
• Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.
• Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
• Chill in the refrigerator for at least 2 hours before serving.