Lemon-Strawberry Cheesecake Cupcakes

I'm suffering with cupcake fever. I needed something yummy. And then I discovered these amazing Lemon-Strawberry Cheesecake Cupcakes and the recipe incorporates the most luscious Lemon Curd. Have I died and gone to heaven? I think so because this is a delicious paradise of four layers of absolute goodness; a cookie base; a velvety, sweet strawberry cheesecake layer; a tangy, buttery lemon curd; and finally; a sweet, juicy, red jewel.

Ingredients for Cheesecake Cupcakes:
2 eggs
2-1/2 ounces cookie crumbs
3 tablespoons unsalted butter, melted
2 (8-ounces) regular cream cheese, softened
1/2 cup extra fruit strawberry jam (I made fresh strawberry jam)
1/4 cup granulated sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 to 1 cup lemon curd, homemade or purchased
6 perfect fresh strawberries

Ingredients for fresh Strawberry Jam:
2 pounds fresh strawberries hulled
4 cups granulated sugar
juice of 1 lemon

Ingredients for Lemon Curd:
3 to 4 large lemons ? 3/4 cup lemon juice
3 eggs
1 cup sugar
1/4 cup unsalted butter, softened

Directions for Lemon Curd:
1. Using 3 to 4 lemons, squeeze 3/4 cup juice.  Stir 3 eggs with sugar in a small saucepan.  Whisk in juice; add butter.

2. Whisk constantly over medium to medium-low heat for 10 to 12 minutes or until mixture thickens.  Do not boil!

3. Remove from heat; place a sheet of plastic wrap directly on surface of curd. Cool until barely warm.  Leftover curd keeps well, covered, and refrigerated for a week or more, and can be frozen for months.

Directions for Cheesecake Cupcakes:
1. Preheat oven to 375° degrees.

2. Line muffin cups with papers or silicone cups. Place eggs in a small bowl; cover with hot tap water to temper. Set aside.

3. Whirl biscuits in food processor until fine crumbs, makes about 1 cup. Whirl in melted butter until evenly coated. Dividing equally, firmly press crumbs into bottoms of cups. (I used Golden Oreos instead of the cookie crumbs and butter, way easier. )

4. Wipe out food processor bowl. Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined. Spoon into cups; level tops by tapping muffin tin on countertop a few times. Bake 20 minutes or until just set and small cracks are visible in some cakes. Cool on a rack. Then cover and refrigerate until chilled or up to 2 days.

5. When ready to serve, top each cupcake with a dollop of lemon curd. Leaving green top intact, cut each berry in half lengthwise. Arrange decoratively on curd.

6. Makes 12 cupcakes.

Directions for Lemon Curd:
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Recipe adapted from Graces Sweet Life.