Instructions
Preheat oven to 325 degrees F and line 20 muffin tins with paper liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Divide between the liners and press firmly into the bottom. Bake for 10 minutes until the center is dry. Reduce oven temperature to 300 degrees F.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the sugar, sour cream, eggs, lemon juice, vanilla and salt and beat on medium-high speed until smooth, 2-3 minutes.
Divide evenly among the muffin tins (they should be almost full). Bake for 20-22 minutes or until centers are almost set.
Remove from the oven and let cool in the pan for 20-30 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until cool before serving as desired.