Serves: 12 Prep: 40 min Cook: 25 min Cost per serving: 71p
1 Melt 25g butter in a small pan. Crush 8 digestives, then mix with the butter and 25g golden syrup in a bowl. Divide between 12 cupcake cases in a cupcake tin and press down.
2 Heat oven to 180C/ Gas 4. Combine 250ml sour cream, 350g cream cheese, 1 egg, 10g plain flour, zest of a lemon, juice of half a lemon and another 50g golden syrup in a bowl. Use a hand blender to blitz until smooth.
3 Spoon mixture into the cases and bake for 15-20 min to set the cheesecakes. Remove, cool for 30 min, then carefully transfer to cool completely on a wire rack.
4 In a small pan, combine juice of half a lemon, 5cm piece ginger, 2 peeled and diced pears and 1tbsp golden syrup. Simmer for 4-5 min until the pear is cooked. Lift pieces out with a slotted spoon then boil syrup for 5-8 min to reduce it to 1tbsp. Drizzle over the pears and leave to cool.
5 Spoon pear mixture over the tops of the cheesecakes to serve.