Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
To make the crust: crush the Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. Stir together the crumbs, brown sugar, and melted butter. Add about 1 1/2 tablespoons of the mixture into the bottom of each muffin liner and press down to make a crust.
Beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes, until fluffy. Beat in room temperature sour cream, egg, sugar, vanilla, and lemon juice. To avoid lumps make sure your ingredients are room temperature. See tips in recipe notes on how to quickly bring ingredients to room temperature.
Using a greased cookie scoop, evenly divide the cheesecake filling among crusts, filling the muffin liners to the top. Bake for 20 minutes, until they just begin to brown. When you bring the cheesecakes out of the oven they will be puffy, but sink once they cool. Cool completely and then cover and refrigerate for at least 3 hours to overnight. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings.
Use room-temperature ingredients to avoid lumps in the cheesecake batter.
You can quickly bring ingredients to room temperature by placing them in a bowl with warm water for 2-3 minutes.
Do not worry if you cheesecakes crack on top. Once they cool they will sink down and the cracks will fill themselves in.
These mini cheesecakes are the perfect make-ahead dessert. Once the cheesecakes are completely cooled cover and refrigerate. Do not remove the cupcake wrappers or add your favorite toppings until before serving.
You can freeze them either wrapped or unwrapped in a freezer safe container. Make sure you freeze them plain, without adding any topping. They can be frozen up to 1 month. Simple defrost overnight in the refrigerator or on the counter at room temperature for 5-10 minutes.