Place 70 g crushed biscuits and 15 g softened or melted butter in a mixing bowl. Mix until the crumbs are evenly moistened.

Divide the biscuit mixture between 3 small ramekins. Press it firmly into an even base in each ramekin.

Refrigerate the ramekins while preparing the filling. Chill the crusts for at least 10 minutes.

Combine 50 g white chocolate and 20 g fresh cream in a microwave-safe bowl. Heat in short 15-second bursts until the chocolate is melted.

Stir the melted white chocolate and fresh cream until smooth. Let the ganache cool to lukewarm.

Add 100 g cream cheese and 40 g cashew paste to a mixing bowl. Whisk until smooth and free of lumps.

Pour the cooled white chocolate ganache into the cream cheese mixture. Whisk until fully combined and smooth.

Place 60 g cold whipping cream and 20 g icing sugar in a separate bowl. Whip until stiff peaks form.

Add the whipped cream to the cashew cream cheese mixture. Fold gently until no streaks remain.

Transfer the cheesecake filling to a piping bag. Pipe an equal amount over each chilled biscuit base.

Refrigerate the cheesecake cups until firm. Chill for 120 to 240 minutes before serving.

Top each chilled cheesecake cup with edible silver leaf. Garnish with edible flowers just before serving.