Blitz the biscuits in a food processor to a fine crumb, or crush in a bowl with the end of a rolling pin
Mix blitzed biscuits with the melted butter
Press into the base of ramekins/jars/glasses - this makes 7-10 depending on serving glass
Cheesecake Filling
Add the cream cheese, icing sugar and lemon curd to a bowl
Whisk until smooth
Add the double cream and whip until thick
Pipe onto the biscuit bases and set in the fridge for a few hours
Decoration
Whip together the double cream and icing sugar to soft peaks and pipe onto the cheesecakes
Drizzle on some extra lemon curd and add a slice of lemon
Notes
IF you decide to make this as a large cheesecake, I still recommend using a dish with sides as with the addition of lemon curd, it might not set 100% correctly and hold itself! I would also add another 100g of biscuits, and 50g more butter to the base. And set it in the fridge OVERNIGHT if you are making a large one, 1-2 hours will not be long enough!
I used a mixture of Clip-Top Kilner Jars, Kilner Drink Jars, and other random drink jars - the size doesn't really matter as long as it's no smaller than 250ml as that's a minimum dessert size in my eyes!
These little cheesecakes will last covered in the fridge for 3 days!