Preheat the oven to 180C/350F and line a 12 hole muffins tin with liners.

Either place your Hob Nobs* into a Ziploc bag and hit with a rolling pin to smash them up, or place them in a mini chopper and blitz until you have fine crumbs.

Tip into your melted butter and stir until all the biscuit crumbs are coated in butter, mixture will be crumbly and a little dry.

Place just under 1tbsp of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers.

Place in the oven for 5 minutes, until slightly puffy and ever so slightly darker in colour. Once done, leave to one side.

Whilst the biscuit base is baking, make the cheesecake: Place the cream cheese, Greek yoghurt**, egg and vanilla into a large bowl and whisk until well combined and smooth.

Add in plain flour and agave nectar and whisk until well combined.

Place raspberries in a small bowl and mash with a fork, smaller and larger lumps of raspberry are fine.

Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined.

Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition. Don't mix it in entirely, you want to swirl the two mixes together and see the difference between the white and pink cheesecake mixes.

Divide the cheesecake between the muffin liners, fill each one almost level.

Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, ever so slightly coloured around the edges and is set. When you wobble the pan, the cheesecake shouldn't wobble much - only the slightest wobble in the middle!

Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

Once cool, cheesecake cups will keep in an airtight container, in the fridge for 3 days.