Crust:

115 grams digestive biscuit
50 grams butter - melted
1/8 teaspoon salt

Cheese Cake:

350 grams cream cheese - soften
80 grams white sugar
1 tablespoon plain flour
2 eggs
50 grams unsalted butter - melted
1 teaspoon vanilla extract

Toppings:

50 grams semi-sweet chocolate-chip - melted
strawberries - halves

To Make Crust:

Blitz all the ingredients together until it turns into a wet sandy texture.

Prepare 12-cupcake pan with liners. Divide them into 12, one per tablespoon.

Press them firmly using your hands. Set aside while we make our cheese mixture

To Make Cheese Cake Mixture:

Preheat oven to 150'C or 130'C fan-forced (I recommend the normal bake instead of fan mode as for cheesecake, we do not want to promote browning and rising.)

Cream cream cheese until smooth on medium low. (You don't want to cream until fluffy as it will rise and crack).

Add in sugar and mix on low until combined.

Add in vanilla extract and beaten egg and mix until well blended.

Add in melted butter and flour. Mix until well combined.

Transfer into your cupcake pan with base. Drop the pan a few times to raise the air bubbles.

Bake it in the oven for about 18 to 22 minutes.

Let it cool completely and put it in the fridge to further cooling.

Remove the paper liners and drizzle melted chocolate over using a piping bag.

Top up with half strawberry.

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