Prepare the Base:

1. Preheat your oven to 320°F (160°C), conventional mode.
2. Blend digestive biscuits or graham crackers into fine crumbs using a food processor.
3. Combine crumbs with melted butter in a bowl and mix well.
4. Divide mixture evenly among 12 muffin liners in a muffin pan and press firmly to form crusts.

Prepare the Filling:

1. In a large bowl, beat cream cheese on low speed until smooth and creamy.
2. Gradually add sugar while mixing.
3. Add eggs one at a time, mixing just until combined after each addition.
4. Mix in vanilla extract, lemon juice, and flour until just incorporated.
5. Gently fold in sour cream until smooth.

Assemble and Bake:

1. Pour cheesecake filling evenly over prepared crusts.
2. Tap the muffin pan on the counter to remove air bubbles and smooth the tops.
3. Bake for 15 minutes, or until edges are set, and centers jiggle slightly when shaken.
4. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Serve:

1. Top with berries, fruit preserves, whipped cream, or your favorite toppings.
2. Carefully remove cheesecakes from muffin liners before serving.