Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, brown sugar, and cinnamon. Mix until the crumbs are well coated and resemble wet sand.
Step 3: Line your muffin tin with cupcake liners or spray with non-stick spray. Evenly distribute the crust mixture into the bottom of each muffin cup, pressing it down firmly with the back of a spoon.
Step 4: Bake the crusts in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Step 5: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add in the sour cream, lemon zest, cornstarch, vanilla extract, almond extract, and white sugar. Mix until well combined.
Step 6: Add the eggs one at a time, mixing gently after each addition until just combined.
Step 7: Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each cup almost to the top.
Step 8: Bake in the oven for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
Step 9: Remove from the oven and let cool at room temperature for about 30 minutes. Then, transfer to the refrigerator and chill for at least 2 hours, or overnight for best results.
Step 10: Before serving, top each mini cheesecake with whipped cream and fresh berries. Enjoy!
