Line a muffin tin with paper liners, placing additional cheesecakes in ramekins if needed.

In a medium bowl, combine graham cracker crumbs and sugar, then stir in melted butter until well-mixed.

Divide the crumb mixture into the muffin liners (about 2 tablespoons each) and press down firmly.

In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer at medium-high speed for 3 minutes until fluffy and smooth.

Add sour cream and lemon juice, beating for an additional minute.

In a separate bowl, whip heavy cream until stiff peaks form.

Fold whipped cream into the cream cheese mixture gently, being careful not to deflate the mixture.

Scoop and divide the creamy mixture into the muffin liners, leveling off the tops.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Prepare your cherry topping and let it cool at room temperature before refrigerating.

Once set, remove wrappers and spoon cherry topping over each cheesecake.