Mini cheesecakes with a pecan graham cracker crust

Preheat the oven to 350.

Toast the pecans on a rimmed baking sheet at 350 for about eight minutes, stirring halfway through.

Pulse the pecans and graham crackers in a food processor until broken into small pieces.

Add the granulated sugar and the cinnamon and pulse again.

Drizzle in the butter and pulse until evenly distributed.

Remove the blade and stir any pooled butter through with a small spatula; the mixture should hold together when squeezed, like wet sand.

By hand instead: finely chop the pecans, crush the graham crackers in a plastic bag, whisk the dry ingredients together in a large bowl and mix in the butter.

Put two tablespoons of the crust mixture into each cupcake paper, distributing any extra at the end.

Press each one down flat with a shot glass or other flat-bottomed object, spinning it to release.

Bake the crusts eight to 10 minutes, until fragrant and lightly coloured.

Whisk the room temperature cream cheese on medium speed two to three minutes until smooth, scraping the bowl halfway.

Add the sugar and the salt and mix an additional minute on medium until smooth.

Add the sour cream and the vanilla and mix on medium to medium low for two minutes, scraping down.

Add the eggs one at a time until the batter is smooth with no lumps; add the lemon juice now if using.

Transfer a scant quarter cup of batter into each slightly cooled crust.

Bake at 350 Fahrenheit for 15 to 17 minutes, until puffed and the centres jiggle slightly.

Cool completely; serve at room temperature or chilled, plain or with toppings.