Preheat the oven to 350 degrees f. Line your muffin pan with parchment paper muffin liners. Add your graham crackers to the base of your food processor and pulse until you are left with fine crumbs.

In a small bowl, add the graham cracker crumbs and melted butter and toss to combine until the mixture resembles coarse wet sand.

Next place 1-2 tablespoons of crumbs in each muffin cup. Use the back of your spoon to press the crumbs down firmly into each muffin tin. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while you prepare the filling.

Add the cream cheese and coconut sugar to the bowl of your stand mixer. Use the paddle attachment of your electric mixer and combine until smooth.

Add the vanilla extract, sour cream, and lemon juice and mix again at medium speed to combine. Scrape down the sides of the bowl with a spatula then add the eggs in and mix one more time at low speed until everything is just combined. Be careful not to overmix to help ensure a smooth filling.

Use an ice cream scoop to transfer the cheesecake batter into each muffin cup, dividing equally. You will want to fill the cups about ¾ of the way full. Bake for 15-17 minutes or until the outside of the cheesecake is set and the center is slightly jiggly.

Remove the baking sheet from the oven and allow the mini cheesecakes to cool to room temperature, before placing them in the fridge for 4 hours to chill.