Preheat your oven to 320°F (160°C).

Line a 12-cup muffin pan with paper liners.

In a mixing bowl, combine crushed biscuits and melted unsalted butter. Press into the bottom of each muffin cup.

Beat the softened cream cheese on low speed until smooth, then gradually add in the sugar and mix until incorporated.

Add the large eggs one at a time, mixing just until each is fully incorporated.

Mix in the vanilla extract, lemon juice, flour, and sour cream until smooth.

Divide the filling evenly among the muffin cups.

Bake for 15 to 18 minutes until the edges are set but the centers jiggle slightly.

Allow to cool in the pan completely, then refrigerate for at least 4 hours before serving.