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Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.
In a medium bowl, make the gingersnap cookie crust. Mix together
gingersnap crumbs, brown sugar, lemon zest and salt and stir to
combine. Pour over melted butter and stir with a fork to moisten
the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared
muffin cups and pack down into an even layer.
In a large bowl, make the cheesecake. Cream together cream
cheese, sour cream and sugar until smooth. Beat in the egg, vanilla
extract and lemon extract, if using. Stir in lemon zest.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully
transfer cheesecakes to a cooling rack to cool completely before
refrigerating.
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