• Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

For the Crust

• In a medium bowl, mix graham crackers, sugar and butter with a fork until combined.
• Press graham cracker crust mixture into the bottom of the muffin pan.
• Place muffin pan in oven for 5 minutes, remove and set aside.

For the Lemon Cheesecakes

• In a large bowl, beat cream cheese on medium speed until creamy. Then, add in sugar and beat until smooth.
• Add whisked eggs to cream cheese mixture and beat on low speed until combined.
• Stir in lemon juice, lemon zest, and vanilla until blended.
• Scoop cheesecake filling evenly into prepared muffin pan.
• Bake at 350° for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.
• Remove from oven and let cool for 1 hour.
• Remove cheesecakes from pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours, or overnight.

For the Lemon Glaze

• In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.
• Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.
• Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.
• Cover bowl and place in the refrigerator until cold, or overnight.
• Add glaze to each mini cheesecake and enjoy.
• Keep refrigerated.