1. Crush your ginger cookies.

2. Next, take your melted butter and thoroughly mix the butter and cardamom into the ground cookies. This will be your crust.

3. Next, your cheesecake. In a small bowl, place the juice of your lemon and sprigs of saffron.

4. After that, in a large bowl, place your cream cheese. Begin to whip. Then add your lemon juice mixture, mix more, and add your sweetened condensed milk. Mix all with a hand-held mixer or stand mixer until smooth.

5. Next, place cupcake tins in your cupcake tray. Sprinkle crust into the bottom of the cupcake tins.

6. Use an ice cream scoop to scoop your cheesecake into each tin. Allow sitting overnight.

7. Next day, make your candied lemons to put on top.

8. For the candied lemons, preheat your oven to 375. Line a cookie sheet with parchment paper.

9. Then, cut lemons in slices and lay in single layer on pan. Sprinkle the lemons with the sugar.

10. Finally, bake lemons until dry. Allow to cool before placing on cheesecakes.