For the base

4 oz. digestive biscuits (which will be about 8 biscuits)

¼ tsp. ground cinnamon (optional)

1 tbsp. white granulated sugar

3 tbsp. butter, melted

For the filling

6.5 oz cream cheese, room temperature

4 oz. white granulated sugar

3 ½ fl. oz. sour cream, room temperature

1 tsp. vanilla extract

pinch salt

2 eggs 

1. Preheat oven to 150º Celsius (300º Fahrenheit) and place a shelf in the centre of the oven.
2. In a food processor, blend the biscuits until they resemble course sand. Mix in the cinnamon and sugar, and then gently mix in the butter to moisten all the crumbs.
3. Line a muffin tray with paper muffin cases. Place roughly 1 heaped tbsp. of biscuit base into each case and then gently press down to the bottom until firm. Cover and refrigerate while you make the filling.
4. In a large mixing bowl, cream together the cream cheese and sugar until smooth and creamy. Next, thoroughly mix in the sour cream, vanilla, and salt.
5. Using an electric whisk or the paddle attachment of a free-standing mixer on a low-medium speed, beat in one egg at a time just until incorporated. Avoid beating a lot of air into the batter and scrape down the sides of the bowl as needed.
6. Pour 5 tbsp. of filling into each muffin case or until evenly distributed. With the back of a metal spoon, smooth out the tops.
7. Bake the cheesecakes for 25-30 minutes in the centre of the oven or until they are firm around the edges and wobble slightly in the middle. 
8. Remove from the oven and cool completely on a wired rack. Next, leave to set in the fridge for 2-3 hours or until chilled before serving.