Ingredients
Serves: 8 cheesecake cupcakes
120 grams digestive biscuits (about 8 biscuits), crushed (I used my food processor – you can use graham crackers instead if you like)
45 grams/1.75 ounces butter, melted
300 grams/10.5 ounces cream cheese
1 tablespoon plain flour
60 grams/2 ounces caster sugar
1 teaspoon vanilla extract
1 egg, plus 1 egg yolk
3 tablespoons sour cream
ready-made caramel
Preparation
