Method

1. Preheat oven to 140 degrees. Line muffin tins with wrappers.
2. In mixer, beat cream cheese for 10 secs. Add 1 cup sugar, sour cream, eggs, lemon & lime juice, cornflour & 2 tablespoons of zest. Beat for 30 secs or until combined. Leave to rest.
3. Crush biscuits & walnuts in processor. Add melted butter & process again. Spoon 1 dessertspoonful into the base of wrappers. Compress into base using a small bottle base. Chill.
4. Pour prepared filling into wrappers until ¾ full. Place tin in a large baking dish filling with hot water until 2/3 up the sides of the cheesecakes. Bake for 1 hour. Chill for 1 hour.
5. Glaze: Heat remaining sugar & ½ cup water over low heat until dissolved. Remove from heat. Blend arrowroot with a little water, add to syrup. Stir over heat until mixture boils & thickens.
6. Cool glaze, put one teaspoon onto each cooled cheesecake, sprinkle with lemon & lime zest. Refrigerate to set.