A. Biscuit Base

1. Use 10cm round molds.
2. Crush the biscuits; they do not need to be finely ground.
3. Melt the butter and mix with the biscuit crumbs.
4. Transfer to the molds, approximately 50g per mold. Lightly butter the bases first.

B. Basque Cheesecake Mixture

1. Soften the cream cheese at room temperature, then beat until smooth. Add the sugar and mix well.
2. Add the eggs one at a time, beating well after each addition.
3. Add the whipping cream, vanilla extract and cornstarch, and mix until smooth.
4. Combine the Basque cheesecake mixture and salt, then fold in the corn.
5. Transfer the mixture from step 4 to the molds, approximately 300g per portion.
6. Bake at 200°C for approximately 20 minutes, or until the top is a deep caramel color. Remove and let cool.