Preheat your oven to 350°F (175°C) and line 18 muffin tins with cupcake liners.

Pulse the Vanilla Wafers in a food processor until fine crumbs form. Mix with melted butter, using about 1 tablespoon per liner.

In a stand mixer, blend softened cream cheese and granulated sugar until smooth. Add sour cream, eggs, lemon juice, and vanilla, mixing until creamy.

Pour approximately 1/4 cup of the filling into each liner, filling them about three-quarters full.

Bake for 25 minutes until edges are set but centers jiggle slightly. Let them cool in the oven for 1 hour.

After cooling, refrigerate for at least 1 hour to set completely.

Whip heavy cream, powdered sugar, and pudding mix until fluffy and peaks form.

Pipe the whipped cream onto each cheesecake and top with fresh berries before serving.