Ingredients

For the crust:

• 200 g digestive biscuits or graham crackers

• 80 g unsalted butter, melted

• 2 tbsp brown sugar (optional, for extra crunch)

For the cheesecake filling:

• 450 g cream cheese (room temperature)

• 150 g granulated sugar

• 2 large eggs

• 120 ml sour cream

• 1 tsp vanilla extract

For the caramel sauce:

• 200 g granulated sugar

• 90 g unsalted butter

• 120 ml heavy cream

• Pinch of salt

For decoration:

• Whipped cream (for piping)

• Chocolate coins/discs (optional)

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Instructions

1. Make the crust

1. Crush biscuits into fine crumbs.

2. Mix with melted butter (and sugar if using).

3. Press firmly into the bottom of muffin tins lined with cupcake wrappers or mini cheesecake molds.

4. Bake at 175°C (350°F) for 5 minutes, then set aside.

2. Prepare the filling

1. Beat cream cheese until smooth.

2. Add sugar and vanilla, mixing well.

3. Add eggs one at a time, then stir in sour cream.

4. Pour batter evenly into crusts.

5. Bake at 160°C (320°F) for 15–18 minutes until centers are set but still slightly wobbly.

6. Let cool, then refrigerate at least 4 hours (or overnight).

3. Make the caramel sauce

1. In a saucepan, melt sugar over medium heat until amber-colored.

2. Stir in butter until melted.

3. Slowly add cream, whisking constantly.

4. Add a pinch of salt, stir well, and let cool.

4. Decorate

1. Pipe whipped cream on top of each cheesecake.

2. Drizzle caramel sauce generously.

3. Garnish with chocolate medallions or coins.