Mini Choc Ripple Raspberry Cheesecakes

Ingredients

• 3 eggs
• 40g of butter
• Vitarium choc ripple biscuits mix (made as per instructions)
• Vitarium raspberry jelly made as per instructions and let cool for 1/2 an hour
• Cream Cheese 2 x 250g blocks
• 1 cup of caster sugar
• Vanilla extract
• 1/2 cup of pure cream

• step one

  Turn the Oven to 170c. Take two muffin trays and fill with patty pans (you will need 18 ) Take 12 of your yummy choc ripple biscuits and blitz in a food processor until they resemble coarse bread crumbs, place in a mixing bowl. Melt Butter and add to biscuit mix, add it slowly incase you don't need it all. Mix well . Place 2 teaspoons of mixture into each patty pans and press down firmly. Place in the oven and bake for 5 min then take out and set aside to cool.

• step two

  Make your raspberry jelly as per instructions then set aside to cool. you will need just a small portion of the jelly then you can eat the rest another time! Meanwhile take your room temperture cream cheese and beat in a mixing bowl with electric beaters until softened and creamy. Add the sugar in a slow stream with the beaters still running. Then add 1 egg at a time and beat in between each addition. Add cream and a cap and a half of vanilla extract. Mix in .

• step three

  Add cheesecake mix into a pouring jug and pour on top of the choc ripple base in each individual patty pan (don't fill right to the top as they rise a little) Then add a teaspoon of the cooled jelly mix and add to the top of each cheesecake. Use a toothpick to swirl the raspberry around or make pretty patterns ie: love hearts. Place cheesecakes in the oven for 12-15min. Keep watching then until the top has become just firm then turn the oven off , open the oven door ajar and let them cool in the oven. ENJOY!!