Make the cheesecake filling

• Beat the softened cream cheese until smooth.
• Add the granulated sugar, vanilla, eggs and sour cream and mix until fully combined and lump-free.

Make the graham cracker crust

• Melt the butter.
• Blitz the graham crackers with the brown sugar in the food processor on low, drizzling in the melted butter gradually until the mixture resembles wet sand.

Press the crust into the moulds

• Divide the crust between silicone moulds or cupcake wrappers.
• Pack it down firmly with your fingers.

Pre-bake the crust

• Preheat the oven to 175 °C.
• Bake the crusts for 10 to 12 minutes to stabilise them.

Fill and bake in a water bath

• Fill the pre-baked crusts with the cheesecake mixture.
• Place the moulds in a full or partial water bath.
• Bake until firmly set.

Unmould and top

• Let the cheesecakes cool, then pop them out of the moulds.
• Top each bite with a fresh blackberry.