Prepare the Base:

1. Crush the Biscuits: Finely crush the Jammie Dodgers or shortbread biscuits using a food processor or a rolling pin.
2. Mix with Butter: In a bowl, combine the crushed biscuits with melted butter and mix until well combined.
3. Press into Liners: Line a 12-cup muffin tin with cupcake liners and press a spoonful of the biscuit mixture into the bottom of each liner. Use the back of a spoon to flatten.
4. Chill the Base: Place the muffin tin in the refrigerator while preparing the filling.

Prepare the Filling:

5. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
6. Add the Egg and Vanilla: Beat in the egg and vanilla extract, ensuring everything is fully incorporated.
7. Mix in the Sour Cream: Gently fold in the sour cream until smooth and creamy.

Assemble and Bake:

8. Fill the Cups: Spoon the cheesecake mixture evenly over the chilled biscuit bases, filling each liner about ¾ full.
9. Bake: Preheat the oven to 325°F (160°C). Bake for 15-18 minutes, or until the cheesecakes are just set with a slight jiggle in the center.
10. Cool and Chill: Allow the cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.

Add the Topping:

11. Spoon on the Jam: Once chilled, add a small spoonful of jam on top of each cheesecake, spreading slightly.
12. Top with a Mini Jammie Dodger: Place a mini Jammie Dodger on top of each cheesecake for a decorative and delicious finish.