Preheat oven to 320°F (160°C). Line a 12‑cup muffin pan with paper liners. Crush biscuits into fine crumbs, combine with melted butter, then press mixture evenly into the bottom of each lined cup.

Soften cream cheese to room temperature for the smoothest results. Beat it on low speed just until creamy. With mixer still on low, add sugar gradually until fully incorporated and creamy. Add eggs one at a time on low speed, mixing only until just combined so you don’t introduce too much air. Then add vanilla extract, lemon juice, and flour; mix just until combined. Finally, fold in sour cream and mix until smooth.

Divide filling evenly among the crusted cups. Bake in preheated oven on the lower two‑thirds rack for 15 minutes, or until edges are set but centers still jiggle slightly when shaken gently.

After baking, let the cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer to refrigerator and chill for at least 4 hours, preferably overnight, to fully set and develop texture.

Once chilled, remove cheesecakes from muffin pan. Serve cold, adding toppings just before serving like fresh berries, fruit compote, or whipped cream if desired.