1. If using a muffin tin, line it with muffin liners. Mason jars require no preparation.

2. Prepare any desired toppings ahead of time and allow them to cool completely.

3. In a medium bowl, combine melted butter and graham cracker crumbs until evenly mixed.

4. Press about 2 tablespoons of crust mixture into each jar or 1 1/2 tablespoons into muffin liners.

5. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

6. Add sour cream, vanilla extract, and lemon juice and mix until combined.

7. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

9. Transfer the cheesecake filling into a piping bag or spoon carefully into jars or muffin cups.

10. Leave room on top for toppings or create layered cheesecake and topping sections.

11. Refrigerate the mini cheesecakes for at least 20 to 30 minutes before serving.

12. Top with fruit sauce, caramel, or your favorite cheesecake toppings before serving.