Step 1: Preheat the Oven: Preheat your oven to 325°F (160°C).
Step 2: Prepare the Crust: Combine graham cracker crumbs, melted butter, sugar, brown sugar, and cinnamon in a mixing bowl until the crumbs resemble wet sand.
Step 3: Form the Crust: Line the mini muffin pan with cupcake liners and press a tablespoon of the crumb mixture into each liner. Bake for 5-7 minutes until golden, then let cool.
Step 4: Make the Filling: Beat softened cream cheese until smooth, then add sour cream, lemon zest, cornstarch, vanilla extract, almond extract, and white sugar. Mix until combined.
Step 5: Add the Eggs: Mix in the eggs one at a time, being careful not to overmix.
Step 6: Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
Step 7: Bake: Bake for 15-20 minutes until edges are set and the center is slightly jiggly.
Step 8: Cool and Chill: Turn off the oven, crack the door, and let cheesecakes cool for 30 minutes. Chill in the refrigerator for at least 2 hours.
Step 9: Serve: Top with whipped cream and fresh berries before serving.
