Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside.

Add the graham crackers to a blender or food processor and process until you have fine crumbs.

Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined.

Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, pressing down firmly into one even layer.

Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.

Add the granulated sugar and mix until well combined.

Add the lemon juice, lemon zest, and vanilla extract until well combined.

Mix in the egg and egg yolk on low speed until just combined.

Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan and return to the oven.

Bake at 325°F for 17-20 minutes or until tops are set.

Allow to cool at room temperature for at least 1 hour.

Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours.

Once chilled, remove from the pan, top with whipped cream and fresh berries if desired, serve and enjoy!