Individual Dark Chocolate Cheesecakes

Ingredients
2 x 200g Lindt 70% Cocoa Dark Chocolate
8 McVities Digestive Biscuits
75gm Butter (regular salted) melted
2 x 250gm packs Philadelphia Original Cream Cheese
2 tbsp plain all-purpose flour
1/2 cup sugar
2 x Mulloon Creek Extra Large Eggs
2 tsp Chef’s Choice chocolate extract
1 tsp Queen Vanilla paste

Method
Preheat the oven to 170° C.

Crumb the biscuits in a Cuisinart mini-prep food processor.

Melt the butter, add to the biscuit mix and blend. Spoon into patty cases placed in a Bakemaster standard 12 cup muffin pan and press down with the back of a tablespoon.

Add the flour and sugar to the cream cheese and mix with the Cuisinart Hand Mixer until combined.

Add the chocolate extract and vanilla paste to the eggs and beat until combined then blend into the cream cheese mix.

Melt the chocolate* then stir into the mix until just combined.

Spoon onto the biscuit bases and bake for 20 minutes (or until a toothpick comes out clean and the cake has a slight ‘wobble’)

*You can use the bowl-over-simmering-water method, or a microwave if you have one but I simply break the chocolate into my small Mauviel copper saucepan – the heat is distributed across the whole pan, even at a low enough heat to melt the chocolate without burning it.