Preheat the oven to 350 degrees F. Line a regular-sized 12 muffin tin with 9 liners and fill up the empty spaces with water. Set aside.
Mix together your graham cracker crumbs and melted butter until well incorporated. Evenly fill the bottom of each muffin liner with your crust, press down on crust. Set aside.
In the bowl of a stand mixer or large bowl with a electric mixer, mix your cream cheese, sugar, heavy cream, and sour cream until smooth. Mix in your lemon juice and lemon zest if you are using them. Mix in your vanilla extract. Whisk in your egg until just incorporated, do not overmix.
Using a spoon, place your cheesecake batter evenly in your muffin liners and bake for 25-27 minutes. The centers should still jiggle a little bit, but the edges should be set.
Remove from the oven and allow to cool at room temperature for 60 minutes and then transfer to the fridge and let cool for at least 2 hours.
When ready, top with one tsp of blueberry jam and fresh blueberries. Enjoy!
