Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl.
Mix well with until well combined and the texture of wet sand.
Divide the crust evenly into the bottom of the lined muffin tin.
Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes, or until golden brown.
Remove from the oven and let it cool completely.
Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment.
Add in the sour cream, sugar, eggs, lemon juice, and lemon zest.
Mix until well combined, making sure to scrap the sides of the bowl.
Spoon the cheesecake mixture evenly into the cooled muffin tin.
Place in the oven and bake for 20 minutes, or until the cheesecakes are set.
They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
Make the homemade blueberry sauce (recipe link up above) if you have the time.
Spoon some blueberry sauce or pie filling on top right before serving. Enjoy.