Crust
1-Position a rack in the lower third: Position a rack in the lower third of the oven and preheat to 320°F (160°C). Line a standard 12-cup muffin pan with paper liners.
2-Crush the biscuits or graham crackers into: Crush the biscuits or graham crackers into fine crumbs and mix with the melted butter until evenly moistened. Divide the mixture among the paper liners and press firmly to form even crusts.

Filling
3-Beat the cream cheese just until smooth: Beat the cream cheese just until smooth and creamy. Gradually add the sugar and mix until fully incorporated.
4-Add the eggs one at a time,: Add the eggs one at a time, mixing just until each one is incorporated.
5-Add vanilla extract, lemon juice, and flour: Add vanilla extract, lemon juice, and flour; mix just until combined.
6-Add sour cream and mix just until: Add sour cream and mix just until smooth, then divide the batter evenly using an ice cream scoop among the muffin cups.

Bake and chill
7-Bake for 15 minutes, until the edges: Bake for 15 minutes, until the edges are set and the centers still have a slight wobble when the pan is gently shaken.
8-Let the cheesecakes cool completely in the: Let the cheesecakes cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight. Serve chilled and add any toppings just before serving.