In the bowl of a food processor, add the graham crackers & pulse into a fine crumb. You can also use a zip top bag to crush them.
Add the melted butter and brown sugar to the crumbs. Pulse until completely combined. You can also stir them into the crumbs in a bowl.
Line 2 standard muffin pans with cupcake liners.
Add about 2 heaping Tablespoons of the graham cracker crumbs to each liner. There should be enough for 14-15 crusts.
Use your fingers or the bottom of a shot glass to compact the crumbs tightly.
OPTIONAL: Bake the crusts for 6-7 minutes at 350 degrees. This creates a sturdier and crispier crust. Cool completely before adding the filling.
Using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, and confectioners sugar until completely smooth. There should not be any lumps.
Add the sour cream, vanilla, lemon, and salt. Mix on medium until combined. Scrape down the bottom of the bowl if needed.
In a separate bowl, using a stand mixer fitted with a whisk or an electric hand mixer on medium high, whip the heavy cream until stiff peaks form.
Gently and slowly fold the whipped cream into the cream cheese so the whipped cream does not deflate.
Use an ice cream scoop or spoon to fill the cupcake liners. Use about ¼ cup of filling per cheesecake.
Smooth the tops with an offset spatula or butter knife. Refrigerate for 8 hours before serving. Serve chilled. The cheesecakes melt quickly at room temperature.