Line your muffin baking tray with cup cake baking liners. Spray to grease

Preheat oven at 180c degrees

Crush tennis biscuit's to sea sand consistency

Add 30ml sugar to the biscuit mixture

Melt butter and stir into the biscuit and sugar mixture

Place two heaped teaspoons of the mixture into the cup cake liners press down with the bottom of a drinking glass or spoon what ever is easier.

Place in the oven and bake for 5 minutes. Set aside and turn down oven to 140c degrees

On a low speed mix cream cheese until smooth (if cream cheese is at room temperature it's quicker)

Then add sugar, incorporate eggs one at a time and finally add vanilla essence (be careful not to over mix but ensure mixture is smooth and creamy)

Table spoon mixture on to biscuit base do not over fill leave enough space as the Cheesecake's do rise.

Bake for 15 to 18 minutes or until set

Cool slowly and once completely cool place in the fridge over night to completely set.