Beat cream cheese with a mixer on medium speed until smooth. Add sugar; beat for 3 minutes. Add eggs one at a time, beating well after each addition. Add in soured cream, lemon juice and salt; beat for 3 minutes.
Divide mixture among six small 175ml or similar jars, filling each 2/3 full. Transfer jars to a deep baking tin and add enough boiling water to the dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits in the top to vent steam.
Bake in the preheated oven until set in the centre, about 25 minutes. Let cool; chill in the fridge overnight to set.
Meanwhile make the topping: stir together biscuit crumbs and butter. Spread on a parchment lined baking tray. Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Let cool. Top each cheesecake with preserves and biscuit topping.