Cheesecakes can be made up to three days ahead. Store in an airtight container in the fridge. When making chocolate topping, make sure the temperature of the chocolate and the cream cheese is similar to prevent it from separating.
12 Choc Ripple Biscuits
2 1⁄2 x 250g blocks cream cheese, at room temperature
1 1⁄4 cups icing sugar mixture
1⁄2 cup Dark Choc Melts
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
2 Place half the biscuits around the outside edge of a microwave turntable.
3 Microwave on high power for about 40 seconds, or until softened. Immediately press one biscuit into the base of each case. Repeat with remaining biscuits.
4 Process two blocks of the cream cheese, 1 cup of the sugar and the eggs in a food processor until smooth. Divide evenly over the biscuit bases.
5 Cook in a moderately slow oven (160°C) for 15 to 18 minutes, or until just set. Turn off oven and cool with door ajar for 30 minutes. Remove. Refrigerate for 4 hours, or until cold.
6 Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool to room temperature.
7 Beat remaining cream cheese and sugar in small bowl of an electric mixer until smooth. Add chocolate. Beat until combined.
8 Spoon chocolate topping onto cheesecakes. Serve.