For the crust, simply combine all of the ingredients to form a moist but crumbly mixture, and firmly press 1 tablespoon of this into the bottom of each mini muffin cup. Stash the pan in your freezer while you assemble the filling.

Beat together the "cream cheese," corn starch, and sugar in your stand mixer on low speed, or with a wide spatula, until smooth. Pour in the limoncello and vanilla, mixing until thoroughly combined. Distribute the filling between all of your crust-lined cupcakes, and bake for 15 - 20 minutes. Like a standard cheesecake, they will seem very loose when fresh out of the oven, but continue to firm up as they cool, so be careful not to over bake them. The cheesecake bites will puff significantly in the oven, but will fall as they cool.

After chilling in the fridge for at least an hour, slip a thin paring knife down the sides of each cheesecake bite and use it as a lever to remove them. Serve chilled or at room temperature.