Preheat the oven to 160°C. Grease a mini muffin tin or line it with paper liners.

In a bowl, mix crushed digestive cookies with melted butter until well combined. Press about 1 teaspoon of the mixture into each cavity of the muffin tin, forming an even layer. Chill in the fridge for 10 minutes.

In a large mixing bowl, beat softened cream cheese and caster sugar until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.

Pour the cream cheese mixture evenly over the prepared crusts, filling each cavity about ¾ full. Tap the tray gently on the counter to remove air bubbles.

Bake in the preheated oven for 20–25 minutes, or until the edges are set but the centers still jiggle slightly. Allow to cool completely at room temperature.

Once cooled, refrigerate the mini cheesecakes for at least 4 hours or overnight to firm up. Remove from the tin, add desired toppings, and serve chilled.