Preparation Instructions

• Preheat your oven to 160°C (325°F) or 140°C for a fan oven. Line a 12-hole muffin tin with paper liners.
• Crush the digestive biscuits into fine crumbs. Combine with melted butter, caster sugar, salt, and cinnamon in a mixing bowl.
• Divide the crumb mixture among the muffin cups, pressing down to form a compact base. Bake for 7 minutes and allow to cool for 5 minutes.
• Beat the cream cheese until smooth, then gradually add flour, vanilla extract, sour cream, and caster sugar. Blend until fluffy.
• Add eggs one at a time, mixing gently until just incorporated. Do not overmix.
• Divide the cheesecake filling among the cooled crusts. Bake for 20 minutes until just set in the center.
• Cool the cheesecakes in the tin at room temperature for an hour, then chill in the refrigerator for at least 6 hours or overnight.
• Whip the thickened cream with icing sugar and vanilla extract until thick and fluffy.
• Pipe or dollop whipped cream onto each cheesecake and garnish with fresh berries and mint sprigs.