Preheat the oven to 350F or 180 C. Line a Muffin tin with Cupcake liners or grease with butter
Combine the Graham Cracker Crumbs with Melted Butter and Granulated Sugar. This will have a wet sand-like texture.
Pour about 1 tablespoon of the mixture into a cupcake liner lined muffin tin. Use a glass to press it down and even it out.Bake these for 5 minutes at 350F or 180 C
To make the Cream Cheese Batter
Take Cream Cheese and Granulated Sugar in a bowl and beat it at medium-high speed for 1 minute.
Add the Egg, Lemon Juice, Vanilla, and Sour Cream and beat until it gets combined for about 10-30 seconds. Do not overbeat the Batter. Your Cheesecake batter should be thick.
Place 1 Tablespoon of this Cheesecake batter in your baked Lower Crusts.
Bake your Mini Cheesecakes in a water bath. Fill the water bath to about half with boiling water and bake place the muffin tin in it. Bake for about 18-20 minutes.
Cool the Mini Cheesecakes to room temperature for 30 minutes. Then freeze it covered for 1 hour or put it in the refrigerator for 2 hours or overnight.
Topping
Get the cool Mini Cheesecake and top them with Blueberry Pie filling and a mint leaf. Enjoy!