Lemon Strawberry Cheesecake Cupcakes

Ingredients

• 2 eggs
• 2 1/2 ounces (75 g) lemon social tea biscuits (1/4 pkg)
• 3 tablespoons (45 ml) unsalted butter, melted
• 2 pkgs (250 g each) regular cream cheese, softened
• 1/2 cup (125 ml) extra fruit strawberry jam
• 1/4 cup (50 ml) granulated sugar
• 1 teaspoon (5 ml) pure vanilla extract
• 3/4 to 1 cup (175 to 250 ml) lemon curd, homemade or purchased
• 6 perfect fresh strawberries
• Makes 12 cupcakes

Directions

1. Preheat oven to 375� F (190� C).
2. Line muffin cups with papers or silicone cups. Place eggs in a small bowl; cover with hot tap water to temper. Set aside.
3. Whirl biscuits in food processor until fine crumbs, makes about 1 cup (250 ml). Whirl in melted butter until evenly coated. Dividing equally, firmly press crumbs into bottoms of cups.
4. Wipe out food processor bowl. Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined. Spoon into cups; level tops by tapping muffin tin on countertop a few times.
5. Bake 20 minutes or until just set and small cracks are visible in some cakes. Cool on a rack. Then cover and refrigerate until chilled or up to 2 days.
6. When ready to serve, top each cupcake with a dollop of lemon curd. Leaving green top intact, cut each berry in half lengthwise. Arrange decoratively on curd.