Lemon Cheesecake with Cinnamon

Method: 1. Preheat the oven to 250 degrees. 2. First crush the biscuits in a grinder until fine. 3. Mix in the cinnamon powder. 4. Then mix in the butter. 5. Place mixture in the mini cheesecake pan and press down firmly (try to make it as even as possible). 6. Bake the base for 10 minutes. 7. While baking place cream cheese and sugar in a mixing bowl and mix (till you get a creamy texture). 8. Then add sour cream, lime juice and vanilla essence. 9. Then add the egg. 10. Finally mix in the salt and flour. 11. Pour the mixture on the base evenly (fill the each mini cheesecake till 3/4 of the tin to avoid unevenness, also is you pour till the top it will overflow). 12. Then bake for 25 minutes. 13. While the mini cheesecake bake you can make the filling. 14. In a small mixing bowl add whipping cream and whisk, gradually add sugar. 15. The cream should make stiff peaks. (place in fridge for 10 minutes). 16. Then take the mini cheesecakes out of the pan and leave to cool on a rack (the pan will be hot so leave to cool before you take the mini cheesecakes out). 17. To finish pipe out the cream on top of the mini cheese cake sprinkle the lime zest and almond to finish.