Ingredients:

  • 18 Chocolate Sandwich Biscuits (130 g), finely crushed
  • 3 Tbsp Unsalted Butter (45 g), melted
  • 24 oz Full-Fat Cream Cheese (680 g), softened
  • ½ cup Granulated Sugar (100 g)
  • ¼ cup Sour Cream (60 ml), room temperature
  • 1 tsp Vanilla Extract (5 ml)
  • 2 Large Eggs, room temperature
  • 10 Chocolate Sandwich Biscuits (70 g), broken into rough pieces
  • ½ cup Double Cream (120 ml) (for optional topping)
  • 1 Tbsp Icing Sugar (15 g) (for optional topping)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. Make the Crumb: Crush 18 biscuits finely (using a food processor or manual method). Combine the crushed biscuits with the 3 Tbsp melted butter until the mixture resembles wet sand.
  3. Form the Crust: Place a rounded tablespoon of the mixture into the bottom of each lined cup. Press firmly using the bottom of a small glass or measuring spoon.
  4. Pre-Bake: Bake the crusts for 5 minutes. Remove and allow to cool slightly while preparing the filling.
  5. Start the Batter: In a large mixing bowl, beat the softened cream cheese on low speed until perfectly smooth (about 2 minutes). Scrape down the bowl frequently.
  6. Add Wet Ingredients: Beat in the sugar, then the sour cream and vanilla extract. Mix until just combined.
  7. Incorporate Eggs: Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not over-mix, as this introduces too much air and causes cracking.
  8. Fold in Cookies: Gently fold in the 10 coarsely chunked biscuits using a spatula.
  9. Fill the Cups: Evenly distribute the cheesecake batter among the 12 crusts, filling each cup almost to the top.
  10. Set up the Water Bath: Place the muffin tin inside a larger roasting pan. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the sides of the muffin tin.
  11. Bake: Carefully transfer the pan to the preheated oven. Bake for 25–30 minutes, or until the edges are set but the centres still have a slight, gentle wobble.
  12. Cool Gradually: Turn off the oven, prop the door open slightly, and allow the cheesecakes to cool slowly inside the oven for 30 minutes. Remove the pan from the water bath.
  13. Chill: Cool to room temperature on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, or ideally overnight, until fully set.
  14. Finishing Touches: Prepare the topping by whipping the double cream and icing sugar until stiff peaks form. Remove the paper liners from the chilled cheesecakes, pipe a small rosette of whipped cream on top, and sprinkle with extra cookie crumbles.