Mini Margarita Cheesecakes

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with paper liners.
To make the crust: Combine all the crust ingredients in a medium bowl until the mixture resembles sand. Press a heaping tablespoon of the mixture into each muffin liner. Pre-bake the crust for 6 minutes.
To make the filling: Beat the cream cheese and sugar together in a large bowl until smooth and creamy, about 2 minutes. Add sour cream, flour, tequila, triple sec, lime juice, and lime zest, then mix until fully combined. Add eggs one at a time, mixing just until incorporated. The batter will be thick. Pour the batter evenly into the muffin liners.
Optional water bath: Boil water in a kettle. In a roasting pan, add about 1 inch of boiling water. Place the pan on the lower oven rack and the cheesecakes on the center rack. The steam helps prevent the cheesecakes from sinking too much as they cool. Bake for 20 minutes or until the edges are set, and the centers slightly jiggle.
Cool the cheesecakes: Let the pan sit on a wire rack for 45 minutes at room temperature. Then transfer them to the refrigerator and chill for at least 2 hours (or up to 24 hours). Optionally, place them in the freezer for 1 hour to speed things up.
Make the whipped cream: Whip the cold heavy cream, sugar, tequila, and lime juice on medium-high speed until medium peaks form, about 3–4 minutes. Spread or pipe the whipped cream on top of each cheesecake. Garnish with lime slices, zest, or coarse sugar as desired.