1. Place butter in a bowl and microwave for 30–60 seconds until melted. Let cool.

2. Blitz pistachios and digestive biscuits until fine crumbs.

3. Mix crumbs with melted butter and press into a 12-hole mini loose-base cake tin.

4. Chill the base in the fridge while making the filling.

5. Brew 2 tbsp coffee with 200ml boiling water. Let steep 5 mins, then strain and chill.

6. In a bowl, beat cream cheese, icing sugar, vanilla, and 4 tbsp of cooled coffee until smooth.

7. Whip double cream until stiff peaks form. Fold into cream cheese mix.

8. Pipe or spoon filling onto the biscuit bases. Smooth the tops.

9. Chill cheesecakes for at least 4 hours, preferably overnight.

10. Chop dark chocolate and place in a heatproof bowl. Heat cream until hot but not boiling and pour over chocolate.

11. Stir until smooth to create ganache. Add extra cream if too thick.

12. Remove cheesecakes from tin, smooth edges, and place on serving dish.

13. Spoon ganache over tops, letting it drip down the sides.

14. Sprinkle with chopped pistachios and serve.