I remember my aunts making this, and I feared the instructions were gone, but fortunately, I rediscovered them. It’s tastier than I remembered.

Combine the graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated.

Divide the crumb mixture evenly among six small clear glass cups, pressing down gently to form a crust at the bottom of each cup.

In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.

Spoon the cheesecake mixture over the graham cracker crust in each cup, smoothing the top with a spoon.

Top each cup with a generous layer of lemon curd.

Refrigerate the cups for at least 2 hours to allow the layers to set.

Before serving, garnish each cup with fresh mint leaves.

For a different flavor profile, try using lime or orange curd instead of lemon. You can also add a layer of fresh berries between the cheesecake and lemon curd for added texture and flavor. If you prefer a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies. For a more decadent version, drizzle some melted white chocolate over the top before adding the mint garnish. Experiment with different types of crusts, such as crushed vanilla wafers or chocolate cookies, to suit your taste.