Ingredients
12 Choc Ripple Biscuits
2 1⁄2 x 250g blocks cream cheese, at room temperature
1 1⁄4 cups icing sugar mixture
2 eggs
1⁄2 cup Dark Choc Melts
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
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Place half the biscuits around the outside edge of a microwave turntable.
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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.
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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.
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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.
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Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool to room temperature.
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Beat remaining cream cheese and sugar in small bowl of an electric mixer until smooth. Add chocolate. Beat until combined.
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Spoon chocolate topping onto cheesecakes. Serve.
This recipe originally appeared on New Idea Food