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Preheat the oven to 170C/340F.
Place the cookies in the bowl of a food processor, blitz until a fine crumb.
Add melted butter and process until combined.
Transfer to a cupcake tin (if using a cupcake tin make sure to use cupcake liners) or silicone mould and press the crumbs into the base of 6 cavities.
In a bowl, beat the cream cheese and sugar together until smooth.
Add the Greek yogurt/sour cream, thickened cream, and cornstarch, beat until smooth.
Add the eggs and yuzu juice, beat until no lumps remain.
Portion the batter evenly on top of the prepared bases.
Place the cupcake tin/silicon mould in a tray filled with boiling water (should come 2cm up the sides of the tin/mould).
Place in the oven and bake for 30 minutes.
Cool and refrigerate overnight (if using a silicon mould freeze the cheesecakes for an hour before removing them - this helps make the removal process easier).
Top with whipped cream and a wedge of lemon.