Preheat oven to 325 degrees. Lightly grease 10 small (4 oz.) Mason jars and place the jars in a 9x13 inch baking dish.

In a small bowl, combine the graham cracker crumbs, one tablespoon sugar and melted butter and mix well. Divide the crumbs evenly between the jars and press down gently to form a crust.

With an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla and lemon juice.

Fill each jar about 3/4 full of the cream cheese filling, leaving about 1/4 inch at the top. Place the baking pan with the jars into the oven and carefully fill the pan with hot water about halfway up the jars.

Bake for 30 minutes, or until the tops of the cheesecakes are just set and golden. Remove the jars from the water bath with tongs and place on wire rack to cool. Refrigerate for at least 3 hours before serving.