Preheat the oven to 180C (160C fan).

Prepare your 12 hole muffins tray. You can spray the base well with cake release spray or line the tray with paper cupcake cases.

Crumble the digestive and Biscoff biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.

Melt the butter and stir it into the biscuit crumbs.

Share the biscuit mixture evenly between the holes of your muffin tray.

Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.

Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.

Bake in the oven for 20 minutes until just firm, no wobble.

Take out the oven, and allow to cool in the tin at room temperature.

Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).

If you didn't use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Spread or pipe the Biscoff spread on top of each cheesecake

Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.