Preheat your oven to 160°C (320°F) and line a 12-cup muffin tin with paper liners.

In a bowl, mix the crushed digestive biscuits and melted butter until evenly combined. Divide the mixture evenly among the muffin cups, pressing it down firmly to create the cheesecake crust. Chill in the fridge while preparing the filling.

Dissolve the instant coffee granules in the hot water and set aside to cool slightly.

In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and dissolved coffee, mixing until fully combined.

In a separate bowl, whip the chilled heavy cream until soft peaks form. Gradually fold the whipped cream into the coffee cream cheese mixture until smooth.

Spoon the mixture evenly over the chilled crusts in the muffin tin, smoothing the tops with a spatula.

Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly wobbly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set.

Once set, carefully remove the mini cheesecakes from the muffin tin and paper liners. Garnish with chocolate shavings or a dusting of cocoa powder, if desired, before serving.