Make sure the first 3 ingredients are completely at room temperature before starting or the batter will be lumpy.
Preheat oven to 325°F degrees. Place Flexipan Straight Muffin Tray on a Medium or Large Perforated Baking sheet and set aside.
Add the graham crackers to an Eco-Chop or food processor, and process into fine crumbs. Place crumbs into your Stainless Mixing Bowl and add melted butter and vanilla. Mix well to combine. Evenly distribute the mixture among the 12 wells and use the Shaper to press each one down firmly into a single layer.
Bake for 5 minutes, remove from the oven, and set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Stop and scrape the sides of the bowl and paddle down. Add in the sour cream and sugar and mix until well combined. Stop and scrape the sides and paddle down again. Add in the lime juice, zest, vanilla extract and mix until fully combined. Scrape down the sides again and then add in the egg and mix on low speed until just combined.
Evenly distribute the cheesecake filling between all 12 wells and return to the oven. Bake for 18-22 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover with a Medium Bonmat and transfer to the refrigerator to chill for at least 3-4 hours but preferably overnight. Once the cheesecakes are chilled and firmed up, remove them from the trays by pressing up from the bottom! Serve with a thin slice of lime and some homemade whip cream!