Preheat oven to 325°F. Prepare a 12 muffin tin with liners and set aside.
Zest two lemons. Squeeze juice from one of the lemons. Set aside separately.
Finely grind the vanilla wafer cookies and melt butter. Combine and stir until crumb is moistened.
In a stand mixer, whip cream cheese at medium high speed until smooth and creamy.
While cream cheese whips, add a tablespoon of the crumb mixture to each prepared liner and press down to cover the base with crust.
Scrape down sides of the mixing bowl. Add the sugar to cream cheese and mix on medium speed for about 3 minutes until well combined.
Scrape down sides of the mixing bowl and add eggs one at a time, mixing until just incorporated.
Add in the vanilla extract and sour cream. Mix and scrape down sides of the mixing bowl.
Add in the lemon zest and lemon juice and mix on low speed until incorporated.
Pour cheesecake batter into a small pitcher. Use pitcher to evenly pour cheesecake batter into each prepared liner until about ⅘ full. Gently bang pan onto the counter to help air bubbles escape.
Bake in the oven at 325°F for 20-22 minutes until the edges are set and the centers still jiggle. Allow to cool at room temperature for at least an hour.
Chill overnight or for at least 3 hours prior to serving.
