Ginger and lemon cheesecakes

1.Process 150g of the biscuits until fine crumbs form. Spoon into base of 6 x 2/3-cup serving glasses. Place on a tray

2.Finely grate zest from lemon; place in a large bowl. Juice lemon. Combine 1 tablespoon of the lemon juice and 2 teaspoons water in a small bowl. Sprinkle juice mixture over biscuit crumbs in glasses Add remaining juice to zest in large bowl.

3.Add cheese, cream and most of the ginger (reserve 2 tablespoons) to bowl. Whisk until smooth and thick. Spoon mixture over biscuit base in glasses. Sprinkle with reserved ginger. Chill for 20 minutes. Stand at room temperature for 10 minutes before serving. Serve with remaining biscuits.