Preheat the oven: Preheat your oven to 160°C (325°F). Line a muffin tin or mini cheesecake pan with paper liners.
Prepare the crust: Crush the digestive biscuits (graham crackers) into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter until well combined. Press the mixture firmly into the bottom of each paper liner, creating a smooth and even crust.
Make the filling: In a separate mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Fill the liners: Spoon the cheesecake filling over the prepared crusts, filling each liner almost to the top.
Bake: Place the muffin tin or mini cheesecake pan in the preheated oven and bake for about 25 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
Cool: Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours, or until firm.
Serve: Before serving, garnish each cheesecake with fresh berries if desired. Enjoy your delicious Mini New York Cheesecakes!
