Preheat your oven to 325°F (163°C) and arrange four ramekins on a baking sheet.

Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture resembles wet sand.

Divide the crust mixture evenly among ramekins and press gently to form a thin layer, leaving 1/4 inch at the top.

In a large bowl, beat cream cheese with a hand mixer on medium speed for 2 minutes until smooth and fluffy.

Add granulated sugar and beat for 1 to 2 minutes until pale and creamy.

Add egg, sour cream, vanilla extract, lemon juice, and a pinch of salt; beat on low speed until just combined, about 30 seconds.

Spoon the filling into ramekins over the crust and tap the baking sheet to release any air bubbles.

Bake at 325°F (163°C) for 22 to 24 minutes, until the edges are set and centers wobble slightly.

Cool cheesecakes on the baking sheet at room temperature for 30 minutes to prevent cracking.

Refrigerate the cheesecakes for at least 2 hours or up to overnight until fully chilled before serving.