Preheat oven to 325°F (165°C)
Line a 12-cup muffin pan with paper cupcake liners
In a medium bowl mix graham cracker crumbs, melted butter, sugar, and salt until it resembles damp sand
Press 1 packed tablespoon of crust mixture into each liner and bake for 5 minutes
In another bowl beat cream cheese and 1/2 cup sugar with a hand mixer until smooth
Add sour cream, vanilla bean paste, and lemon juice, mixing until fully combined
Gradually add eggs one at a time, beating after each addition
Fold in flour then divide the filling evenly among the prepared cups
Bake for 11 minutes until just set around edges
In a small saucepan or microwave, gently combine strawberries, blueberries, jam, and lemon juice to make topping
Cool cheesecakes completely on a rack before filling each cup with berry topping
Chill for 2 hours before serving