Jam Jar Lemon Cheesecakes

As I have got older I am finding myself becoming more of a hoarder (well not strictly true as this only relates to kitchenware). Everything else I still apply my rule of if I haven't used it in a year I probably won't use it ever again. Anyway I find myself with a shelf full of jam jars so I have been trying to justify my actions to myself. So the second blog of the month on jam jar desserts is born.

Makes 4 jars
12 digestive biscuits
40g melted unsalted butter
600g philli cream cheese
300ml of double cream
5 tbsp caster sugar
1 tsp vanilla extract
Juice and the zest of a large lemon or 2 small
1 Jar of really good lemon curd (if you use the cheap stuff it will be to sour)

In a food processor blitz the biscuits, once they have reached a sandy constancy add the melted butter, blitz until combined, spoon an eighth of the crumbs into each jam jar. Whisk the double cream until soft peak stage. Add the Vanilla, sugar, cream cheese, lemon zest and 2 tbsps of lemon juice. Whisk until well combined. Add a layer to each jar, follow with curd, then biscuit, then another layer of the lemony creamy mix followed by more curd. Pop into the fridge with the lids on and chill for at least 3 hours or overnight.