Preheat oven to 325°F (160°C) and place a water bath in a baking sheet.
Line a standard muffin tin with 24 cupcake liners.
In a mixing bowl, beat cream cheese, sugar, eggs, sour cream, vanilla extract, and lemon juice until smooth and fully combined.
In a separate bowl, mix graham cracker crumbs with melted butter to form the crust.
Spoon a small amount of the crust mixture into each liner, pressing gently to form a base.
Fill each liner with the cheesecake batter, filling 2/3 full.
Place the muffin tin in the baking sheet with the water bath to prevent cracking.
Bake for 18-22 minutes or until set but slightly jiggly in the center.
Allow to cool completely in the tin, then chill for at least 1 hour before serving.