Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners.

Pulse the vanilla wafers in a food processor until fine crumbs form. Combine with melted butter.

Press one tablespoon of the crust mixture into the bottom of each lined muffin cup.

In a stand mixer, combine cream cheese and sugar. Add sour cream, eggs, lemon juice, and vanilla until smooth.

Fill each crust with about 1/4 cup of cheesecake filling.

Bake for 25 minutes. The centers should jiggle slightly. Let sit in the oven for an additional hour.

Cool to room temperature then refrigerate for at least one hour.

Whip heavy cream with powdered sugar and pudding mix until fluffy.

Pipe whipped cream on top of cheesecakes and garnish with fresh berries.