Step 1

Preheat oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom of the oven. Line a 12-hole standard muffin tin with paper muffin liners.

Step 2

Blitz: Break the crackers up with your hands then blitz in a food processor until they form fine crumbs - about 10 seconds or so. (Note Add remaining Base ingredients, blitz to combine. It should have the texture of wet sand.

Step 3

Press: Divide mixture between the muffin tin holes. Press down firmly to flatten using something flat and round. A 1/3 cup measure fits perfectly in mine my tin holes for this purpose.

Step 4

Bake: Backe for 7 minutes then cool bases for 5 minutes before filling.

Step 5

Filling (Note 5): Beat cream cheese on speed 5 of an electric beater just until smooth (~ 10 seconds). Add flour, vanilla, sour cream, sugar and lemon. Beat on speed 5 just until combined (~10 seconds). Beat in eggs one at a time just until incorporated. Mixture should be like a thick pancake batter.

Step 6

Bake filling: Divide mixture between muffin holes. Use it all - you can can go within 3mm of rim as it won’t rise much. Bake for 20 minutes.

Step 7

Chill: Remove from the oven then cool for 1 hour on the counter in the muffin tin. When cooled, cover with baking/parchment paper then loosely with cling wrap. Refrigerate for at least 6 hours and preferably overnight, or until the liner can be peeled off cleanly.

Step 8

De-chill: If you have the time, remove cheesecakes from the fridge 30 minutes prior to serving, to take some of the fridge chill out (the cheesecake is nicer at room temperature).

Step 9

Chantilly cream: Place ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop.

Step 10

Decorate: Pipe or dollop with cream, decorate with berries, dust with icing sugar. Serve proudly!