Make the biscuit base

• Process the biscuits into fine crumbs and mix with the melted butter.
• Divide the mixture into cupcake molds and press down firmly with a glass.

Prepare the cheesecake mixture

• Whisk the cream cheese and sugar until smooth.
• Add the heavy cream and mix, then add the flour, corn starch and vanilla and mix again.
• Add the eggs one by one, whisking after each addition.

Fill the molds

• Pour the mixture over the biscuit base in each mold.
• Tap the tray a few times on the counter to remove air bubbles.

Bake with steam

• Place a tray of boiling water in the oven to create steam and prevent cracking.
• Bake in a preheated oven at 150 °C without fan until the edges are set but the center is slightly wobbly; start checking after 20 minutes as mini cheesecakes bake faster.

Make the berry sauce

• Place the raspberries and sugar in a pan.
• Mix the corn starch with the water in a bowl, then add it to the pan.
• Cook until it thickens and starts boiling, then strain to remove the seeds for a smooth texture.

Make the lemon sauce

• Place the lemon juice, lemon peel and sugar in a pan.
• Mix the corn starch with the water in a bowl, then add it to the pan.
• Cook until it thickens and starts boiling, then strain.

Make the chocolate sauce

• Heat the heavy cream, add the chocolate and mix until smooth.

Melt the white chocolate

• Melt the white chocolate using a double boiler method until smooth.

Decorate and serve

• Once the cheesecakes are baked, add your desired toppings and decorate as you like.