Line 18 muffin tin cups with cupcake papers. Combine ginger snap crumbs with butter and brown sugar; press mixture into the bottoms of papers. Do not bake.
Beat cream cheese and sugar until well mixed. Add eggs, lemon juice, vanilla, and lemon rind; beat thoroughly. Pour mixture into crusts. Bake at 325 degrees for 20 minutes. Freeze for 30 minutes. Top with curls of lemon rind.