Begin by lining a standard 12-count muffin pan with paper liners and preheat your oven to 350°F (175°C).

In a food processor, pulse graham crackers into fine crumbs, then mix in sugar and melted butter. Pack about 1.5 tablespoons into each muffin liner. Chill in the refrigerator.

Whip cold heavy cream until stiff peaks. In another bowl, beat cream cheese and sugar until smooth, and mix in sour cream, lime zest, juice, and salt. Fold in whipped cream.

Spoon or pipe the cheesecake mixture into each crust, filling them just below the rim. Tap the pan to eliminate air bubbles.

Cover with plastic wrap and refrigerate for at least 3 hours until set.

Combine extra heavy cream and confectioners’ sugar. Whip until stiff peaks form. Transfer to a piping bag.

Pipe whipped topping onto each cheesecake and garnish with lime zest or slices. Serve chilled.