11.Preheat oven to 350*F. Grease a 6 cup muffin pan. I also cut small circles of parchment paper to line the bottom of the cups...it makes the cakes easier to remove once completed.
22.In small bowl, mix together graham cracker crumbs, sugar and butter until combined. Distribute mixture evenly into muffin cups and press firmly. Bake for 5 minutes, then allow to cool while making the filling.
33.In a medium bowl, beat together cream cheese, sugar, lemon juice, milk, vanilla and flour until light and fluffy. Mix in egg. Pour mixture into prepared muffin cups. Bake for 15 minutes.
44.In small bowl, mix sour cream with remaining sugar and vanilla. Top each cake with a small dollop and return to oven for an additional 10 minutes.
55.Allow to cool completely before removing from pan. Refrigerate. Top with fresh fruit and/or chocolate to add more color and flavor! Enjoy!