Preheat the oven to 200°C.
Blitz the biscuits in a blender until it forms a fine crumb. Mix in the melted butter and press the mixture into the bottom of cupcake cases in a cupcake tin. Spoon 3-4 tsp of digestive mix in the bottom of each cupcake case. Then place in the oven for 8 minutes.
Meanwhile, in a bowl, whisk together the cream cheese, sour cream, caster sugar, egg and egg yolk.
Pour the mixture ¾ of the way up the cupcake case. Place back in the oven for 20 minutes.
Meanwhile, destone the cherries and slice them all in half. Place ¾ of them in a pan with 50ml of water and the caster sugar. Cook until the soften
Pour these cherries into a blender and blitz until smooth. Add in the remaining ¼ of cherries
Once baked, let the mini cheesecake cool slightly in the tin before moving to a wired rack to cool fully.
Once cooled, take off the cupcake cases and pour over the cherry coulis to serve.