Preheat the oven to 325°F (163°C). If you're using a cupcake pan, line the cups with paper liners.

Add the graham cracker sheets to the bowl of a food processor and pulse until you have finely ground crumbs. Add the sugar and melted butter, and pulse the mixture until the crust is thick and sticks together.

Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup. Press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are set and golden-brown.

Let the crusts cool completely while you prepare the filling.

Fill an oven-safe pan with a few inches of water. Set aside.

Add the sugar and lemon zest to a large mixing bowl. Beat together until fragrant, then beat in the butter.

Add the cream cheese and beat until light and fluffy. Mix in the sour cream and vanilla bean paste.

Add the eggs and beat just until well-combined.

Evenly divide the filling between the cooled crusts, about 3 Tablespoons per cup. Smooth the filling evenly over the crusts.

Bake at 325°F (163°C) for 15-16 minutes or until edges are set. Cool in the oven for 30-60 minutes.

Refrigerate for another 2-4 hours or until set. Top with about 1 Tablespoon of lemon curd before serving.