Crust.

1. Preheat the oven to 325Deg.F (160 Deg. C)
2. Spray each pan or muffin pan of a count of 12 for mini cheesecakes well with nonstick or grease with butter and set aside. (ps. if using muffin pans then line them with grease proof paper for easy removal) 
3. Add the tennis biscuits/ graham cracker to a blender or smash them by hand, process them until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter sugar and mix until all is blended.
4. Place the biscuit mixture into the mini cheesecake pans and press firmly making they are evenly layered.
5. Bake at 325 Deg.F (160 Deg.C) for 5 minutes. Then remove from the oven and allow to cool on a cooling rack. 
6. Leave to oven at this temperature for the baking of the whole tart.

Cheesecake Filling.

1. With your mixer beat the cream cheese until smooth, add the sour cream and granulated sugar and mix until sugar has been dissolved.
2. Add the lemon or lime juice and vanilla essence and mix until fully combined and fluffy.
3. Lastly add the egg and mix on a low speed until all is mixed in.
4. Evenly fill the cheesecake mixture filling between the 12 pans or muffin pans. Then return to the oven.
5. Bake at 325 Deg.F (160 Deg.C) for 15 to 18 minutes or until tops of the cheesecakes are set.
6. Remove from the oven and allow to cool at room temperature for at least 1 hour.
7. Cover with plastic sealing wrap and place in a fridge for to chill for at least 3 – 4 hours or even better leave overnight.
8. Once the cheesecakes are chilled remove from the various pans.
9. Garnish with blueberries and a sprig of mint.
10. Serve and enjoy.