1-First Step: Preheat your oven to 325°F. Line a standard 24-cup muffin tin with paper liners. This setup ensures easy removal and perfect shapes. Gather all ingredients at room temperature to avoid mixing issues. Clear counter space for smooth workflow.

2-Second Step: Combine 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, and 2 tablespoons granulated sugar in a bowl. Stir until crumbs look like wet sand. Press 1 tablespoon firmly into the bottom of each liner using a small glass or spoon. Bake for 5 minutes until set and fragrant. Let cool 10 minutes; this prevents soggy bottoms.

3-Third Step: Beat softened 16 oz cream cheese and ½ cup granulated sugar with a mixer on medium for 2 minutes until fluffy and smooth. Scrape sides often. Add 2 large eggs one at a time, mixing low speed after each just until blended, about 30 seconds. Overmixing adds air bubbles that cause cracks.

4-Fourth Step: Mix in 1 teaspoon vanilla extract, ⅓ cup sour cream, and 1 tablespoon lemon juice on low until combined, 1 minute max. Batter should be thick and glossy. Taste test a tiny bit if needed, but avoid extra sugar.

5-Fifth Step: Spoon filling into liners, filling ¾ full (about 2 tablespoons each). Tap tin gently on counter to release air pockets. For smoother tops, use a water bath: wrap tin in foil, place in larger pan with hot water halfway up sides.

6-Sixth Step: Bake 18-20 minutes. Edges set, centers jiggle like Jell-O. Turn off oven, crack door, cool 10 minutes inside. Room temp 30 minutes more, then chill 4 hours minimum. Covers prevent skin formation.

7-Final Step: Remove from tin after chilling. Top with cherry pie filling, whipped cream, or fresh berries. Serve cold for best texture. Store as noted below. Pairs well with coffee for busy mornings or parties.