Lemon Cheesecake in Chocolate Cups

Start by pouring a packet of the gelatin over 3 tablespoons water in a small bowl and allow it to form.

Heat the remaining 3/4 cup of water in a saucepan and add the lemon juice to the water. Next, add the gelatin from the small bowl and blend until fully dissolved.

Cream the cream cheese and sugar together until well blended. Add the vanilla extract and lemon peel and combine. Add the buttermilk, followed by the gelatin mixture in a slow, steady stream.

Pour the cheesecake mixture into the chocolate dessert cups and refrigerate for about 2 hours until set. Garnish with lemon rind, chocolate and cream before serving.