In a small bowl combine crushed graham cracker crumbs and granulated sugar.
Mix the Crust
Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into cupcake liners.
Beat the cream cheese for 3 minutes on medium speed. It should be smooth with no lumps.
Mix Cream Cheese
Add the granulated sugar and beat for another 2 minutes at a low speed.
Add sour cream, heavy cream, vanilla, and lemon zest then mix until just combined. Make sure to scrape the sides of the bowl.
Add Wet Ingredients
Add in the eggs one at a time and mix at a low speed until just no yolk remains.
I use a large cookie scoop to pour the cheesecake batter into each muffin cavity. Place a water bath on the rack below the cheesecakes and bake.
Let cheesecakes cool then cover with plastic wrap and chill in the fridge for 4 hours. These would be great to make the night before too!
Slice and Enjoy!