If you’re using a muffin pan, line 8 holes with paper cases. If you’re using a mini cheesecake pan, cut 8 strips of baking paper wide enough to cover the bases and long enough to hang over 2 sides of the holes (this will help you lift the cakes out when they’re cooked).
Set your oven to 195⁰F/90⁰C, steam setting (100% humidity).
Place one cookie into each lined hole. If your cookies are very hard/crunchy like mine were, you may want to fill a small bowl with tap-hot water and very briefly dip each cookie in the water before putting into the holes, otherwise your finished cheesecakes will be impossible to cut through with a fork.
Put the cream cheese and sugar into the bowl of a food processor and blend until smooth, then add the rest of the ingredients and mix again until combined and smooth. If you don’t have a food processor you can use a stand mixer with the paddle attachment – it works fine as long as your cream cheese isn’t cold! Divide the mixture between the 8 prepared holes and smooth the tops.
Cover the tin with foil to prevent excess moisture pooling on the tops of the cakes and steam for 18 minutes, until set but with a slight wobble in the centre. Remove from oven, let cool slightly then refrigerate for at least 3 hours, or up to 4 days. If you’re not serving them the same day I recommend you store them in an airtight container so they don’t dry out or pick up ‘fridge smell’.
To serve, crush a couple of extra cookies and top each cheesecake with a dollop of whipped cream and a scattering of cookie crumbs.