Preheat oven to 300º. In a medium bowl, combined cookie crumbs, 2 tablespoons sugar and melted butter. Divide crumbs evenly into 12 mini cheesecake or muffin cups. With fingers or round end of a wooden spoon, press crust down evenly.
In a stand or electric mixer, beat cream cheese and sugar until well combined. Add in eggs one at a time following with the vanilla, sour cream, pinch of salt. Mix until just combined.
Fill each crust almost to the top with cheesecake batter. Pipe about a teaspoon of lemon curd on top of each mini cheesecake and swirl curd into batter with a knife or toothpick to make a pretty design on top.
Bake for 18-20 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer mini cheesecakes to a cooling rack to cool completely, another 30 minutes or so. Refrigerate until serving.
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days. (This lemon curd recipe makes more than is necessary for for one batch of mini cheesecakes.)
Berry Swirl Cheesecake: Use Walkers Raspberry Thins instead of Walkers Lemon Thins and substitute approximately ⅓ cup of seedless berry jam for the swirl on top instead of lemon curd.