Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.

Stir crumbs and melted butter, press about 1 tbsp into each liner for the crust.

Beat cream cheese and sugar until smooth, add egg, vanilla, sour cream, lemon zest, and salt. Mix until just combined.

Spoon batter over crusts, filling about 3/4 full. Bake 14–16 minutes until edges are set and centers slightly wobbly.

Cool 10 minutes in pan, then transfer to a rack. Chill 2 hours. Top each with 1 tsp lemon curd before serving.