Start by crushing about 200 grams of Maria biscuits into fine crumbs using a food processor or a zip-lock bag and rolling pin.

Melt 100 grams of unsalted butter and combine it with the crumbs until well mixed.

Line a muffin tin with cupcake liners, then evenly press the crumb mixture into the bottom of each liner, creating a firm base.

Chill in the refrigerator for at least 15 minutes while you prepare the cheesecake batter.

In a mixing bowl, beat 400 grams of softened cream cheese until smooth and creamy.

Gradually add 100 grams of granulated sugar and 50 grams of vanilla sugar, mixing until fully incorporated.

Next, add 2 eggs, one at a time, blending gently to avoid overmixing.

Incorporate 30 grams of cornstarch until the batter is silky and well-combined.

Preheat your oven to 320°F (160°C) and carefully pour the cheesecake batter over the chilled crusts, filling each liner about three-quarters full.

Bake for 18-22 minutes, or until the edges are set but the centers still have a slight wobble.

Turn off the oven and leave the mini cheesecakes inside with the oven door slightly ajar for about 10 minutes.

Transfer the tin to a wire rack to cool completely before refrigerating. Chill for at least 4 hours or overnight for the best flavor and texture.

For a luxurious chocolate ganache, heat 100 ml of heavy cream in a small saucepan until just simmering, then pour it over 150 grams of chopped dark chocolate in a bowl.

Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before drizzling over your mini cheesecakes.

Decorate your mini cheesecakes with favorite treats like Biscoff spread, lemon curd, or cherry pie filling before serving.