• Preheat oven to 315 degrees F.
• Use a cookie sheet or some flat baking tray to arrange 12 baking cups into.
• In the food processor (or the old fashioned way, in a Ziplock bag with a rolling pin) process the graham crackers into fine crumbs. Melt the butter, and mix together with the graham cracker crumbs along with 2 tbls of sugar.
• Press 1 ½ tbls of the graham mixture into each cup.
• Bake for 8 minutes then take out of oven and let them cool while you prepare batter.
• In your stand mixer using the paddle attachment,  beat the cream cheese until it's smooth. Scrape down the sides of the bowl and up the bottom of the bowl, loosening all the cream cheese. Add in sour cream, sugar, lemon juice and vanilla, beat until well combined. With the mixer on low speed, add in the eggs slowly and only mix until they are well incorporated. Don't let too much air in by over-mixing.
• Place the tray of cups onto the middle oven rack of your preheated oven, and bake for 35-40 minutes. They will still appear jiggly at 35 minutes, if they seem too runny at this point leave them for 5 or 10 more minutes but no longer. Turn the oven off, and leave them under to cool before moving them. They will fall back in the center if they are moved too suddenly. Crack the oven door open after about 20 minutes. Once cool and somewhat set, transfer to counter for continued setting and cooling, and then to fridge for overnight chill. You want them to cool of very slowly, which prevents dips and cracking.
• Next you want to peel off the outer layer of the cup. This works best when they are fully set and cooled overnight. Tear down at the seam and gently peel it away and off of the bottom layer. I leave the bottom paper under the cheesecake but you can remove that too.

How to Make Lemon Curd:

• In a small saucepan over medium heat, whisk together lemon juice, sugar and salt. Cook until its smooth and all the sugar is dissolved, about 5 minutes.
• Whisk together the eggs and the egg yolks.
• Pour the eggs slowly into the cooked mixture, while mixing continually to avoid curdling the eggs. Keep whisking it all together for about 5 minutes or until it has thickened. Do not walk away because as soon as you do, it will burn. Ask me how I know.
• Turn the heat off and mix in the butter and stir until it has melted.
• If you got some solid pieces of egg, just strain it.
• Cover and refrigerate until it is cool, which will be 3-4 hours. It will thicken some more as it cools.

To Assemble:

• You will need:
• 1M piping tip
• piping bag
• pieces of lemon cut into quarter slices
• Scoop a heaping spoon of lemon curd onto each cheesecake, helping it spread out almost to the edge.
• Fill the piping bag with whipped cream, and pipe swirls onto the lemon curd.
• Stick a piece of lemon into the whipped cream on top of each cheesecake, and a mint leaf if you wish.
• You can also sprinkle some lemon zest onto the whipped topping to be extra, it looks really pretty.