I picked the recipe straight from The Family Kitchen but divided it by a third to give me 5 cupcakes. The recipe has a graham cracker crust but I used butter cookies (called Good Day out here). Put 6 of them in a ziploc bag and bashed them up with a rolling pin until I had crumbs. I melted 2 tbsp butter in the microwave, poured it on the crumbs and mixed it all. Lined 5 cupcake tins with liners and pressed the crust on the base of each.
The crust went into a 180C oven to bake for 10 minutes. In the meantime, I made the cheesecake layer. First, I melted 60 grams white chocolate chips and set them aside to cool. Beat 250 grams cream cheese with an electric mixer, then added 1/3 cup sugar and a tbsp of flour. Once it was blended and with the mixer still running, added an egg. Beat that well and finally added the chocolate.
While the crust was cooling, I turned the oven up to 210C. Poured the batter over the crust and popped it in the oven. 10 minutes later, I turned to oven down to 150C and cooked the cheesecake for another 25 minutes until it looked set. Cool it completely, but no need to put it in the fridge to chill right away.
The big advantage of making individual cheesecakes is that you dont need to wait a day to eat them. There's no cutting involved so go ahead and eat one right away. But save some for later; they do taste better after 24 hours.