Preheat the oven to 175C (fan) and line 12-hole muffin tin with 10-12 liners. I've used medium cupcake liners and this recipe made 12 mini cheesecakes. If you use standard size liners, you will get about 8-9 mini cheesecakes.
To make base, place the Digestive biscuits in a bag and crush em using rolling pin into fine crumbs. Transfer to the medium bowl and pour in the melted butter. Mix together until the texture resembles wet sand. Divide this mixture equally between the cupcake liners (about 1 heaped tbsp per case) and press it firmly into cases. Bake for 5 minutes, take out of the oven and set aside.
To make the filling, place soft cheese and sugar in a bowl of a handheld or standing electric mixer and beat together on medium speed for a minute, until it's smooth and creamy. Add sour cream, vanilla and lemon juice, mix until combined. Add medium egg and mix again for about 2 minutes until all the ingredients are combined together. You should have smooth, thick and creamy mixture. Divide the cheesecake batter equally between the cupcake liners (about 1 tbsp each) and bake for 18- 20 minutes until the edges are just set and the middles jiggle slightly.
Allow the mini cheesecakes to cool for about 30 minutes, then transfer them to the fridge for about 2 hours, allowing them to set.
Once cooled, top the cheesecakes with your favourite topping like jam, lemon curd, fresh berries or whipped cream.