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!