Heat the oven to 325F with one rack in the middle and one below it. Set a baking dish or loaf pan on the lower rack and pour in about 1 inch of hot water. Line a 12 cup muffin tin with paper liners.

Melt the butter and stir it into the graham cracker crumbs until they look like damp sand. Divide the crumbs among the liners, about 1 tablespoon each, and press them firmly with the bottom of a small glass.

Bake the crusts for 5 minutes, then let them cool while you make the filling.

Blend the cottage cheese in a blender or food processor until completely smooth, about 1 minute.

In a large bowl, beat the softened cream cheese and sugar on low speed until smooth. Add the blended cottage cheese, Greek yogurt, vanilla, and lemon zest and mix on low until combined.

Add the eggs one at a time, mixing on low just until each disappears. Do not whip air into the filling.

Divide the filling among the liners, filling each almost to the top. Bake 20 to 25 minutes, until the edges are set and the centers wobble just slightly. An instant-read thermometer in the center of one should read about 150F; the centers keep setting as they cool.

Turn off the oven, crack the door, and let the cheesecakes cool inside for 30 minutes. Move them to a rack to cool completely, then chill at least 4 hours.

Right before serving, top each cheesecake with 1 teaspoon of cranberry sauce.