Preparation Steps

• Heat the oven to 325°F. Line a 12-cup muffin pan with paper liners. For extra gentle baking, place an empty sheet pan on the lower rack to preheat.
• Make the crust: Stir the graham crumbs and melted butter together until evenly moistened. Divide about 1 tablespoon of the mixture into each liner and press it down firmly with the bottom of a measuring cup.
• Par-bake the crusts for 6 minutes, then set the pan on a rack to cool slightly while you prepare the filling.
• Infuse the sugar: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and lightly moistened. Add the softened cream cheese, salt, and vanilla; beat on medium-low just until smooth and no lumps remain, scraping the bowl once.
• Mix in the sour cream and lemon juice on low speed until combined and silky. Beat the eggs in a small bowl to break them up, then fold them into the batter by hand with a spatula just until incorporated (this keeps the batter from getting too airy).
• Fill each cup about 3/4 full. Tap the pan firmly on the counter a couple of times to release any air bubbles.
• Bake at 325°F for 17 to 19 minutes, until the edges are set and the centers jiggle like gelatin when nudged. Turn off the oven, crack the door, and let the cheesecakes rest inside for 10 minutes. Transfer to a rack and cool to room temperature, then chill at least 2 hours (or up to 2 days) before topping.
• Finish: Warm the lemon curd briefly (10–15 seconds in the microwave) to loosen. Spoon 2 to 3 teaspoons over each chilled cheesecake and spread gently to the edges for a glossy layer.
• Whip the cream: Beat the heavy cream to soft peaks, add the powdered sugar, and whip to medium-firm peaks. Pipe or dollop over the lemon layer. Serve chilled.