Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
3. Step
Pour in a bowl and combine with the melted butter.
4. Step
Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
5. Step
Bake for 10 minutes.
6. Step
Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
7. Step
Whisk in the sugar, eggs, and vanilla until smooth.
8. Step
Remove cupcake tray from the oven and top each biscuit base with the filling.
9. Step
Bake for 18 minutes and then allow to cool.
10. Step
For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
11. Step
Ensure the sugar is evening distributed and any excess is knocked off.
12. Step
Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
