Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.

Finely crush the Digestive biscuits using a food processor or by crushing them with a rolling pin. Transfer the crumbs to a bowl and add the melted butter.

Mix until all the crumbs are evenly moistened, then divide the mixture among the 12 muffin liners.

Press the crust firmly into the bottom of each liner using the back of a teaspoon or the base of a small glass, creating an even layer.

Bake the crusts in the preheated oven for about 6 minutes. Remove the pan from the oven and let them cool slightly while you prepare the filling.

Place the cream cheese and sugar in a large bowl and beat with an electric mixer at medium speed until smooth and free of lumps.

Add the heavy cream, vanilla extract, and lemon juice. Mix briefly, just until combined.

Add both eggs and mix on low speed only until fully incorporated. Avoid overmixing, as too much air can cause the cheesecakes to rise excessively or crack during cooling.

Divide the filling evenly among the 12 liners, pouring it gently over the biscuit crusts.

Bake in the oven at 350°F (175°C) for about 25 minutes. The mini cheesecakes are ready when the edges look set and the centers are still slightly soft with a gentle jiggle. The centers continue to set as the cheesecakes cool and chill.

Remove from the oven and allow them to cool completely in the pan.

Once they reach room temperature, refrigerate for at least 1 hour and until completely cold and firm.

Prepare the chocolate ganache only when the mini cheesecakes are completely cold.

Finely chop the dark chocolate and place it in a heatproof bowl.

Pour the heavy cream into a small saucepan and heat over low heat until very hot and small bubbles begin to appear around the edges. Do not allow it to boil.

Immediately pour the hot cream over the chocolate and let it sit undisturbed for about 2 minutes.

Slowly stir from the center of the bowl outward until the ganache becomes smooth and glossy.

Allow it to cool for a few minutes so it thickens slightly.

Spread about 1½ teaspoons of ganache over the top of each mini cheesecake, gently smoothing it with the back of a teaspoon.

Return the mini cheesecakes to the refrigerator until the ganache has slightly set.

Before serving, decorate with fresh raspberries or other berries, if desired.