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
1 ½ teaspoons gelatine powder
250g cream cheese, chopped, at room temperature
½ cup thickened cream
¼ cup caster sugar
1 teaspoon vanilla extract
Line a 2 x 12-hole mini muffin pans (1 ½-tablespoon capacity) with paper cases (2½ cm deep).
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.
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.
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.
Divide evenly among paper cases. Refrigerate overnight until set.
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.