Mini Cheesecake with chocolate-stuffed raspberry center

These mini cheesecakes were good! Notice I used past-tense. And also they are stinkin' cute.

Ingredients:

• 1 cup crushed Oreo biscuits
• 30g butter, melted
• 225g cream cheese, softened
• 150g sugar
• 2 eggs
• 1 tsp vanilla extract
• 12 raspberries, stuffed with chocolate chips, dark or white
• melted chocolate for hearts and drizzle over cheesecakes
• sprinkles of your choice

Method:

Preheat oven to 160ºC/140ºC for fan oven.  Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcakes liners and press into the bottoms.

Bake the crust for 5 minutes then remove from the oven. Allow to cool while you make the filling.

In a mixing bowl, beat the cream cheese and sugar until well mixed. Add eggs and vanilla extract. Beat until light and fluffy

Fill  the cupcake liner ½ full and add one stuff raspberry into each of the cupcakes. Fill with the rest of the cheese cream batter. Bake for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes. Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then pit in the fridge to finish cooling.

To finish off the cheesecakes, pipe the chocolate hearts onto parchment paper. Work quickly and add sprinkles before the chocolate hardens to ensure they stick well. Allow to harden.

Remove the cupcake liner from the cheesecake and place it in a serving plate. Drizzle with melted chocolate and place a chocolate heart on each cheesecake.