• Crush the biscuits into fine crumbs and melt the butter.
• Add the melted butter to the biscuit crumbs. Stir well, then divide the mixture between the cupcake cases. Place the silicone cases in a cupcake tray. Use a cocktail muddler to press the mixture firmly into the cases. A small jar or cup also works well for this.
• In a bowl, mix the cream cheese and sugar until creamy.
• Add the eggs, sour cream, and flour. Mix until you have a smooth cheesecake batter.
• Divide the batter between the cases, filling them almost to the top. I filled mine to 1-2 mm below the rim.
• Bake the mini cheesecakes for 20 minutes at 150°C/302˚F (conventional oven). Leave them to cool in the oven with the door slightly ajar. Then, place them in the refrigerator for at least six hours.
• Once cooled, prepare the mascarpone cream according to the recipe. Top each mini cheesecake with a dollop of cream and garnish with red fruit.

Mascarpone cream

• Add heavy cream, mascarpone and the sugar together in a bowl. Whip first at low speed until the mascarpone is smooth and then turn it higher and whip until you have stiff peaks. Pipe the mascarpone cream on top of the cheesecakes.