Preheat oven to 325°f (160°c). Line a muffin pan with cupcake liners.

Take 6 pieces of digestive biscuits and place them inside a food processor or a mixer. Pulse until the biscuits are finely ground.

Open the lid of the food processor and Add 3 tablespoons of melted salted butter to the mix. Pulse again until all the ingredients are well combined.

Divide the mixture between the cupcake liners (about a heaping tablespoon per cup) and press into the bottoms. Keep in the refrigerator to set for about 10 minutes.

In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add sugar and mix until combined.

Then add 1 large-size egg, 1/2 tsp vanilla essence, and 1 tbsp all-purpose flour and mix at low speed until combined.

Add the 1/4 cup sour cream and beat on low speed until fully combined. Scrape down the sides of the bowl to mix everything.

Fill each cupcake liner with this cheesecake batter almost to the top. Bake for 15 minutes in a preheated oven at 160 degrees Celcius to 325 degrees Fahrenheit until the center of the cake is set but still slightly jiggly.

Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for 4-6 hours to chill.

The cheesecakes will slightly sink in the middle, which gives you room for toppings.

Top with your favorite fresh fruits or filling and enjoy!