Preheat oven to 300 °F. Lightly grease cheesecake pan with baking spray.
Crush cookies into fine crumbs. In a small bowl, combine cookie crumbs, butter and sugar. Using a small cookie scoop, divide crust ingredients among cavities. Press mixture flat. I used a shot glass because it fit perfectly and had a nice flat bottom, use whatever you have on hand that fits.
In a medium bowl, beat softened cream cheese until smooth. Add sugar, sour cream and flour. Mix well. Scrape your bowl as needed.
Zest one lemon and one lime directly into your bowl. Cut each in half, squeeze the juice from one half of both the lemon and lime. Add your eggs and mix just until combined. Do not over mix.
Add cream cheese mixture to your crust using a medium cookie scoop. One scoop of filling mixture to each cavity. Gently shake or tap you tray on the counter to settle any bubbles or rolls in the filling.
Bake for 15-18 minutes. Center of cheesecakes should be just slightly jiggly. Let cool on a wire rack for 1-2 hours before refrigerating. Chill for 2-4 hours prior to serving. Carefully remove cheesecakes from tray and pop off baking discs from the bottom of your cheesecakes.
Serve with whipped cream or cool whip if desired. Store chilled in an airtight container.