Preheat oven to 350*F. Spray the inside of each cheesecake well with non-stick cooking spray. (Or line a mini-muffin pan with paper liners.)

To prepare the crust, melt the butter, then crush the graham crackers in food processor or plastic bag. Combine graham crumbs with melted butter and mix well. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs using a shot glass or similar item. Bake crust for 10 minutes in preheated oven.

Reduce the oven temperature to 250 F and begin making the filling. Using an electric mixer with beater, not whisk blade, blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat on low, scraping down the sides of the bowl as needed.

Melt finely chopped white chocolate in microwave in 10 second bursts, stirring in between. Blend into cheese mixture by hand. Fold in lemon juice and zest by hand.

Fill each well of the cheesecake pan until almost full. Place cheesecake pan in the oven and bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.

Once cool, carefully remove the cheesecakes from the pan by pressing up on the removable bottom of each well. Keep the cheesecakes in the fridge until ready to serve, then top with a layer of lemon curd, a small dollop of whipped cream and a thinly sliced lemon wedge.