Pulse graham crackers with almonds, melted butter and salt in a food processor to make crumbs
Place in a muffin pan with liners and bake for 5 minutes till lightly browned
Mix mascarpone and cream cheese together, with sugar, vanilla, lemon juice and eggs.
Place filling on top of cooled crusts and bake 15-20 minutes
Make the curd by creaming butter, sugar and lemon zest together then mix in eggs, lemon juice and salt.
Cook curd over medium low heat for 10-12 minutes till thickened. Be careful not to let it boil!
Cool the curd and then add on top of the cheescakes
Refrigerate for 2 hours or overnight for best results!