1. Line a 12-cup muffin tin with paper cupcake liners and set aside.

2. Stir the biscuit crumbs, brown sugar, cocoa powder, and salt together in a mixing bowl.

3. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

4. Divide the crumb mixture between the 12 liners, pressing each one firmly into an even base with your fingers or a flat-bottomed glass.

5. Chill the tray in the fridge for 15 minutes to help the bases set.

6. In a large bowl, beat the softened cream cheese until completely smooth.

7. Add the powdered sugar, vanilla, lemon juice, and salt, then beat again until creamy and lump-free.

8. In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks.

9. Gently fold the whipped cream into the cream cheese mixture in two or three additions until light and airy.

10. Spoon about a teaspoon of caramel onto each chilled crust and spread lightly.

11. Sprinkle the chopped Maltesers evenly over the caramel layers, pressing them in gently.

12. Divide the cheesecake filling among the 12 cups, covering the Maltesers and filling almost to the top of each liner.

13. Smooth the tops with the back of a spoon, then tap the tray gently on the counter to level the filling.

14. Refrigerate the cheesecakes for at least 4 hours, or overnight, until fully set.

15. When ready to decorate, heat the 60 ml heavy cream in a small saucepan or microwave-safe bowl until steaming but not boiling.

16. Pour the hot cream over the milk chocolate chips, let sit for 1 minute, then stir until smooth and glossy to make a ganache.

17. Carefully lift each mini cheesecake out of the muffin tin.

18. Drizzle the tops with the warm ganache.

19. Immediately decorate with whole or halved Maltesers and cookie pieces while the ganache is still soft.

20. Chill for another 15 minutes to lightly set the topping, or serve right away for a softer, gooier finish.