Blitz the biscuits in a food processor to a fine crumb and add the melted unsalted butter – pulse a few times until it is combined well.
Press down firmly into the bottoms of the jars/cups that you use – chill in the refrigerator whilst you do the rest!
With an electric mixer mix the full fat Philadelphia and icing sugar briefly together until smooth, it’ll only take a few seconds!
Whilst whisking on a medium speed, pour in the double cream and continue to whip the cream cheese/cream mixture until it is starting to thicken.
When the cheesecake filling is thick (it's not essential in this one that it holds itself completely as the jar will hold it) spoon in a spoonful of lemon curd onto the cheesecake base - fill a piping bag with a nozzle inside with the cheesecake filling and pipe the mixture on top of the biscuits and lemon curd.
Reserve a little filling for the top if you have any spare.
Spoon another spoonful of lemon curd onto of the cheesecake filling and with any spare filling, pipe a little rosette on top and sprinkle with any sprinkles that you are using!
If you didn't use any cheesecake filling, pipe some whipped cream on and then use any sprinkles of your choice!
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!