Servings 12 / Prep time 20 mins, plus 4 hours chill time / Cook Time 30 mins

1. Preheat the oven to 180°C/160°C fan and line a cupcake/muffin tin with 12 cases.
2. Put the biscuits into a food processor and blitz until you get a crumb consistency.
3. Add the melted butter to the food processor and combine.
4. Divide the biscuit crumb mixture between the cupcake cases and press it down to pack it in.
5. Pop the tin in the oven for 8 mins, then remove and set aside to cool.
6. Turn the oven down to 160°C/140°C fan.
7. In a large bowl, mix together the cream cheese, sugar and flour using a stand or hand held mixer. Mix for approx. 1 min until combined, scraping down the sides half way through.
8. Add the eggs one at a time, mixing in between until just combined.
9. Fold in the soured cream and white chocolate flavouring.
10. Add the cheesecake mixture to the cases, levelling it with a spoon.
11. Bake the cheesecakes for 20-22 mins. The cheesecakes should appear set on top and have a slight wobble.
12. Remove the cheesecakes from the oven and leave in the tin for 30 mins.
13. Carefully remove the cheesecakes from the tin and cool to room temperature in their cases.
14. Place the cheesecakes in the fridge for 4 hours/overnight and then peel the liners off.

Topping

1. Add the raspberries, granulated sugar and lemon juice to a saucepan and slowly heat on the hob to a simmer.
2. Simmer for 10 mins, stirring occasionally, then set aside to cool.
3. Once the raspberry compote is cool, whip the double cream together with the icing sugar and white chocolate flavouring until it just holds its shape.
4. Pipe the cream onto the mini cheesecakes and spoon the raspberry compote on top.
5. Finish with a fresh raspberry and enjoy!