Preparation:

Mix grounded gingersnaps and butter in a small bowl. Press 1 1/2 teaspoons into each cup then press firmly into the bottom of each. Brush off any crumbs on the top of the muffin pan and set aside. With an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Beat in flour, Moscato d’Asti DOCG, and extracts on a low speed. Add in the eggs and beat until combined. Spoon equal amounts into each cup of a muffin pan. Bake for 20- 25 minutes, or until filling feels set to the touch. Let them cool completely, and then run a small thin knife around the edge of each to remove from pan. Place on a platter and top each with lemon curd, lemon zest, mint, and fresh fruit, as desired.