1. Line a 12-cup muffin pan with paper cupcake liners. Pulse graham crackers in a food processor to fine, uniform crumbs — or seal in a zip-top bag and crush with a rolling pin. Stir in sugar and melted butter until the mixture holds together and resembles wet sand. Spoon 1 1/2 tbsp into each liner and press down firmly with the flat bottom of a shot glass. Refrigerate while you make the filling.

2. Pour cold heavy cream into a large clean bowl. Using a whisk attachment, beat on medium-high until stiff, glossy peaks form — about 3 to 4 minutes. Set aside.

3. In a separate large bowl, beat the softened cream cheese and sugar on medium-high until completely smooth with no lumps, about 2 to 3 minutes. Add the sour cream and beat 1 more minute. Scrape down the bowl, then add lime zest, key lime juice, and a pinch of salt. Beat until fully combined.

4. Using a rubber spatula, fold the whipped cream into the cream cheese mixture in two additions. Work with a gentle, sweeping hand to preserve the air — deflating it makes the filling dense. A few faint white streaks are fine.

5. Transfer filling to a piping bag or zip-top bag with the corner snipped. Pipe evenly into each crust-lined cup, filling to just below the top. Cover with plastic wrap and refrigerate at least 3 hours, or overnight for the firmest set.

6. Just before serving, beat the topping cream with powdered sugar to stiff peaks. Pipe or spoon a dollop onto each cheesecake. Garnish with a lime slice or zest curl and serve cold.