1.Arrange 4 biscuits on a microwave-safe plate. Microwave on medium-high (70%) power 15-20 seconds, until softened.
2.Use your fingers to gently press each biscuit into a recess of a 12-hole shallow patty pan. Repeat with remaining biscuits. Allow to cool.
3.In a small bowl, using an electric mixer. beat cream cheese and lemon curd together until smooth. Stir zest and vanilla through. Spoon 1 tablespoonful of mixture into each biscuit base. Chill until required.
4.Heat a small frying pan on medium. Sprinkle caster sugar over lemon slices. Cook, turning, 2-3 minutes, until caramelised. Allow to cool before topping each cheesecake with a caramelised lemon slice. Keep chilled.
The biscuit bases will harden on cooling.
Note
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