Ingredients:
For crust:
· 1 package biscuits
· 2tsp granulated sugar
· 4tbsp butter

For filling:
· 2 package cream cheese
· 1 cup granulated sugar
· 2tsp vanilla extract
· 1 tsp salt
· 3 large eggs
· ¼ cup heavy cream
· Assorted toppings

Method:
Preheat the oven to 170°C. Line 48 muffin pan cups with liners. Prepare crust: pulse the biscuits and sugar in a food processor until finely ground. Add the butter and pulse until the mixture resembles wet sand. Press about one heaping teaspoon of the crumb mixture into the bottom of each liner. Bake for five minutes, or until lightly golden, then cool completely on wire racks. Reduce the oven temperature to 160°C.
Prepare filling: in a large bowl, with a mixer on medium speed, beat the cream cheese and sugar for three minutes, or until fluffy. Beat in the vanilla and salt until combined. Add the eggs, one at a time, beating well after each addition. Beat in the heavy cream then divide the filling among the prepared liners. Bake the cheesecakes for 12-15 minutes, or until set, but still slightly jiggly and moist in the centre. Let them cool in the pans for five minutes then transfer them to wire racks to cool completely. Garnish with your choice of toppings.