Ingredients
½ x 250g packet Scotch Finger biscuits (6 ½ biscuits)
50g unsalted butter, melted
100g block Sea Salt Caramel milk chocolate
1/3 cup Top’n’Fill Caramel
FILLING
1 ½ teaspoons gelatine powder
250g cream cheese, chopped, at room temperature
½ cup thickened cream
¼ cup caster sugar
1 teaspoon vanilla extract
Method
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Line a 2 x 12-hole mini muffin pans (1 ½-tablespoon capacity) with paper cases (2½ cm deep).
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Divide evenly among paper cases. Press firmly over bases using the back of a teaspoon. Refrigerate while preparing filling.
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To make filling, sprinkle gelatine over 1 ½ tablespoons water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool for 5 minutes.
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Process cream cheese, cream, sugar and vanilla in same, clean food processor until smooth. Scrape down the side of bowl. With motor operating, add gelatine mixture. Process until well combined.
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Divide evenly among paper cases. Refrigerate overnight until set.
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To serve, remove cheesecakes from pan. Discard paper cases. Break chocolate into squares. Cut each square diagonally into quarters. Dollop ½ teaspoon caramel on top. Decorate with chocolate.
