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Preheat your oven to 300 degrees F (150 degrees C). Line 12 muffin cups with paper liners.
In a bowl, combine the graham cracker crumbs and melted butter. Press a heaping tablespoon of crumbs onto the bottom of each muffin cup. Cover and refrigerate while you make the filling.
In the bowl of your electric stand mixer, fitted with the paddle attachment, beat the cream cheese, sugar, vanilla extract, and lemon zest, on low speed, until creamy and smooth. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, beating until incorporated. Add the sour cream and beat just until incorporated.
Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little.
Remove from oven and place on a wire rack. Let cool completely and then cover with plastic wrap and refrigerate (a few hours or even overnight).
To serve, gently peel off the paper liners and place on your serving plate. Can serve with a fruit sauce, fresh berries.