COMBINE the biscuit crumbs and butter then spoon into the base of 8 small heat proof glass jars. Place on an ovenproof tray and chill
BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Add the eggs and mix until just combined, and then stir in the sour cream.
Spoon into prepared jars. Bake in a slow oven at 140°C for 20 minutes or until just set
MEANWHILE, beat the egg whites and salt until soft peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy
REMOVE cheesecakes from oven and carefully spoon a tablespoonful of lemon curd onto each cheesecake.
Pipe meringue on top and return to oven for a further 20 minutes or until surface of meringue is firm to touch.
Cool in the oven with door ajar for 1 hour. Remove from oven and stand for a further hour then serve at room temperature. Otherwise chill prior to serving
