Directions

1. Preheat the oven to 325 F.
2. Spray 24-cup mini-muffin tin with nonstick cooking spray and place on a baking sheet.
3. In a medium bowl, mix the crushed gingersnaps, butter and vanilla extract until combined. Use a teaspoon to scoop a slightly-rounded portion of the crust mixture and place into the bottom of each muffin cup. Use the bottom of the spoon to spread the crust mixture evenly.
4. Place another 24-cup mini-muffin tin on top of the prepared muffin tin and press down lightly to compact the crust.
5. Using a stand mixer or hand-held mixer, beat the cream cheese, sugar and flour until light and fluffy. Add the lemon zest and vanilla then mix until combined. Add the eggs one at a time, beating the mixture until each egg is incorporated. Add the sour cream and mix until smooth.
6. Put the cheesecake mixture into a piping bag with a large round tip, piping the mixture into the muffin cups. Fill each muffin cup to the top and tap the pan on the counter to remove air bubbles and even the batter. If you see any additional air bubbles, use a toothpick to stir the mixture. You can fill the muffin cups with a spoon, but the piping bag does make the process easier.
7. Bake for approximately 20-25 minutes, until the cheesecake rises, and small cracks appear on the surface. Note that the outside cheesecake cups may rise and crack more than the inside cups.
8. Cool the cheesecakes to room temperature, around 20 minutes and then remove them from the tin. Place the cheesecakes on a flat plate, cover with plastic wrap and refrigerate until chilled, approximately an hour.
9. While the cheesecakes are chilling, place the cold heavy cream in the bowl of a stand mixer (or use a hand mixer) with the whisk attachment and whisk until soft peaks form. Add the powdered sugar and continue to whisk until the peaks are medium to stiff.
10. Put the whipped topping into a piping bag with a star tip and pipe a border onto each chilled cheesecake.
11. Put cut strawberries and blueberries into a medium bowl and add the orange marmalade, stirring to ensure the fruit is coated. Place cut strawberries and blueberries in the middle of each cheesecake before serving.