Pre-heat the oven to 180ºC/350ºF and line a 12-hole muffin pan with baking cups.
Combine the crushed cookies with the melted butter then press a few spoonfuls into the bottom of each cup.
To make the filling, beat the cream cheese until smooth then add the sour cream, sugar, eggs, flour and lemon curd. Mix until smooth then pour on top of the cookie crusts.
Add a teaspoon or so of lemon curd to the center of each cheesecake and swirl into the cheesecake batter using a skewer.
Place the cheesecakes into the oven and immediately lower the heat to 160ºC/320ºF. Bake for 25-30 minutes until the edges are set and the centers are soft and just slightly jiggly. (You can check them from 20 minutes.)
Remove and allow to cool to room temperature before transferring to the fridge. Allow to chill for at least 3 hours but overnight is preferred before serving.