Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.

Using a medium bowl, combine all ingredients and mix until combined.

Using a tablespoon, scoop the crust into the cupcake liners.

Using a flat bottomed round cup, press the cup into the crust to makea firm crust. Set aside.

Bring oven temp down to 325.

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.

Beat in the sour cream, vanilla, lemon zest and salt until combined.

Beat in the eggs, 1 at a time until combined.

Scoop about ¼ C of the cheesecake batter into the cupcake liners.

Bake in the oven for 17-21 minutes or until the edges start to turn alight golden brown color and the center is set.

Allow to cool completely.

Top with fresh whipped cream, lemon zest and a lemon wedge.