Preheat oven to 350°F. Line a 12-count muffin pan with 8 liners. You could skip the liners and grease the cups with a little Colavita olive oil, but the liners make for an easy release.

Combine all of the crust ingredients in the bowl of a food processor. Pulse until a sandy texture is achieved. Firmly press 2 tablespoons of crust mixture into each liner.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute.

Add the sour cream, vanilla extract, and lemon juice then beat until fully combined.

On medium speed, add the egg and beat just until combined. Batter will be thick.

Divide the batter between all the liners.

Bake at 350°F until the edges are set and the centers only slightly jiggle, about 18-20 minutes.

Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 15 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes.

Remove the mini cheesecake from its wrapper and place on a dessert plate.