Step 1

Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.

Step 2

Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.

Step 3

Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.

Step 4

Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.

Step 5

Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.

Step 6

Bake in a preheated oven at 320ºF (160ºC), conventional mode, on 2/3 lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.

Step 7

Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.

Step 8

Serve as they are or with some strawberry marmalade and your favourite berries.