Prepare the Biscuit Bases: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Line a 12-hole muffin tin with paper cases. In a medium bowl, combine the finely crushed digestive biscuits with the melted butter. Stir until the biscuit crumbs are evenly moistened and resemble wet sand. Spoon about a tablespoon of the mixture into each paper case and press down firmly with the back of a spoon or your fingertips to create a compact base. The bases should look golden-brown and feel solid. Bake for 5-7 minutes until the edges are just beginning to turn a deeper golden colour and you can smell the toasted biscuits. Remove from the oven and set aside to cool slightly.

Craft the Cheesecake Filling: While the bases cool, in a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese on a medium speed until it’s light and fluffy, about 2-3 minutes. It should appear smooth and slightly aerated. Gradually add the caster sugar, continuing to beat until fully incorporated and the mixture is glossy. Scrape down the sides of the bowl. Beat in the egg and vanilla extract until just combined – be careful not to overmix at this stage, as too much air can cause cracks later. The mixture should be creamy and pale yellow.

Assemble the Mini Cheesecakes: Divide the cheesecake filling evenly among the prepared biscuit bases in the muffin tin, filling each case about two-thirds full. The filling will look smooth and slightly liquid, settling nicely over the biscuit.

Prepare the Apple Topping: In a separate bowl, combine the finely diced apples, light brown sugar, cinnamon, nutmeg, and cloves. If using, add the lemon juice to prevent browning. Toss gently until the apples are evenly coated and the spices release their aromatic fragrance. The apple pieces should glisten with the sugar mixture.

Create the Crisp Topping: In a small bowl, whisk together the plain flour and rolled oats. Add the chilled, cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. It should feel crumbly and slightly sandy.

Bake and Cool: Spoon a generous amount of the spiced apple mixture over the cheesecake filling in each muffin case. Then, sprinkle the crisp topping evenly over the apples. Return the muffin tin to the preheated oven and bake for 20-25 minutes, or until the cheesecake filling is set around the edges but still has a slight wobble in the centre. The crisp topping should be golden brown and smell wonderfully toasted. Once baked, turn off the oven and leave the cheesecakes inside with the door ajar for 15 minutes to cool down slowly. This helps prevent cracking.

Chill Thoroughly: Remove the muffin tin from the oven and allow the cheesecakes to cool completely on a wire rack at room temperature. Once cool, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecakes are firm and well-set. The texture will transform from wobbly to a firm, creamy consistency.