Mini cheesecakes

Preheat oven to 180°C.

Line 2 x 12 hole mini muffin tins with cupcake liners.

Combine biscuit crumbs, sugar and cinnamon.

Melt butter and add to biscuit mixture.

Spoon a rounded tablespoon into each hole of the prepared muffin tins, press firmly.

Beat softened cream cheese until smooth and creamy.

Beat in sour cream, eggs, sugar and vanilla until well blended.

Spoon mixture equally onto biscuit crust. Bake at 15-20 minutes until tops are set.

Leave cheese cakes in muffin cups and cool completely in refrigerator.

Whip cream until soft peaks form, fold in sugar and lemon zest.

Pipe tiny rosettes of cream on top of cheese cakes.

Decorate with cherries.