Blitz the biscuits and pecans to small crumbs. Stir in the melted butter then divide among 8 greased 7cm diameter ring moulds on a baking sheet, pressing down with a spoon till compressed. Place in the fridge until firm.

For the coffee layer, put the cream cheese in to a bowl with the icing sugar, coffee essence and vanilla and mix to loosen up a little. Then in another bowl whisk up the double cream until it is almost the same thickness as the cream cheese mix. Pour the cream mixture in to the cream cheese mix and stir together until it is just combined. Spoon over the bases and smooth down with a spoon trying not to trap any air in the corners.

For the Philadelphia layer, mix the cream cheese in a bowl with the icing sugar until evenly combined. Then whisk up the double cream in another bowl until it is of the same thickness as the cream cheese mix. Fold in to the cream cheese mix until evenly combined. Spoon over the coffee layer into each mould equals and then smooth over with a spoon or palette knife. Place in the fridge for at least an hour to chill.

To serve, very briefly blast the sides of the mould with a blowtorch or hairdryer to just melt the outside layer of the cheesecake, one at a time., being careful that the moulds are not too hot and lift them off to reveal the cheesecake. clean up any edges with a pallet knife and sprinkle the chopped pecans on top.