Lightly grease the sides of the tin if using a loose bottomed mini bites tin, as per the one from Lakeland in the blog post. Alternatively use a mini muffin pan lined with paper cases to help you get the mini cheesecakes out when cooked OR use stand alone baking cups. Find a link to these in the blog post itself.

Make the biscuit base by blitzing the biscuits and butter in a food processor. Use a packed tbsp of buttery crumbs per cake and compress it well against the base. Put in the fridge to chill.

Make the caramel by heating the caster sugar with a splash of water until it bubbles then watch very closely as it changes colour to a deep golden brown. Take off the heat and stir in the sea salt, if using. I actually prefer it without any salt. Leave to one side off the heat source until needed.

Put all of the ingredients for the basic vanilla batter into the cleaned out food processor and blitz until very well incorporated. Transfer to a large jug for ease and pour into 10 of the prepared tin wells, stopping just shy of the top. They don’t rise too much so you can be bold.

Swirl about a ½tsp of the (salted) caramel into 5 of the cheesecakes. Any leftover caramel can be warmed and served alongside when ready to eat.

Now take half the remaining basic vanilla batter and gently beat in the peanut butter. I do this in a pint sized jug. Pour into another 5 wells of the tin.

Beat the nutella gently into the remaining batter and pour into the remaining wells.

Preheat your oven to 180ºC – I like to put a large oven proof dish filled with cold water into the bottom of the oven when I preheat it for cheesecakes as the steam helps create a very velvet-like set on the cheesecakes. I normally use a water bath for a large cheesecake but that’s too tricky with a tin like this!

Bake the cheesecakes for 10-12 minutes until the centre just wobbles.

Turn off the heat and leave in the oven for another 10 minutes. Remove and cool to room temperature on a baking rack before refrigerating until very cold. The mini cheesecakes should release very easily from the greased, loose bottomed tin – just make sure to remove the bases before serving.

Any remaining biscuit crumbs can be used to garnish the finished cakes, along with any remaining caramel. Some crushed salted peanuts or caramelised hazelnuts would be superb on the peanut butter and nutter ones respectively.

Once fridge cold these cheesecakes can be unmoulded and frozen in an airtight tupperware box for upto 3 months. They will defrost well within 8 hours in the fridge.