In a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar and lemon zest until light and fluffy, scraping down the sides and bottom, as needed, for 3 to 5 minutes.
Add the limoncello, vanilla and lemon extracts and mix well to combine.
Meanwhile, in a large bowl, whip the heavy cream to medium stiff peaks.
Add the whipped cream to the cheesecake mixture and gently fold until well combined.
Transfer the filling to a piping bag fitted with a large round tip.
Pipe the filling over the crust, dividing it evenly into the 12 serving bowls.
Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
To serve, top each cheesecake with an Amarena cherry and small spoonful of Amarena cherry syrup.
