1. Prepare the Crust

• Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
• In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
• Press a small amount of the mixture into the bottom of each cupcake liner, packing it down firmly.

2. Make the Cheesecake Filling

• In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the lemon juice, zest, and vanilla extract until fully incorporated.

3. Assemble and Bake

• Spoon the cheesecake filling over the crust in each liner, filling about three-quarters full.
• Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
• Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

4. Add the Lemon Topping

• Once the cheesecakes are cool, spread a layer of lemon curd over the top of each one.
• Garnish with whipped cream, lemon zest, or a small slice of lemon for decoration.

5. Chill and Serve

• Refrigerate the mini cheesecakes for at least 2 hours to set the topping and enhance the flavors.
• Remove the liners before serving for a clean presentation.