INGREADIENT

• 3 puff pastry thawed
• 250 g cream cheese softened
• 1/2 cup cream
• 1/4 cup caster sugar
• 100 g mini Oreo biscuits
• 100 g white chocolate melted
• 1/2 tsp vanilla essence
• 1 tsp gelatine powder
• 0.125 cup water boiling
• 25 g dark chocolate melted

Direction

1. Preheat oven to 180 degrees. Grease a 12 hole muffin tin and set aside.
2. Using a 10cm round cutter, cut 12 rounds from the puff pastry. Ease each round into a hold of the muffin tray. Place some baking paper over the top and fill with baking weights or rice.
3. Place muffin tin in oven and bake for 15 minutes. Remove weights and paper and bake for a further 10 minutes or until the bottom of each pastry case is browned. Note: The pastry will puff up a bit once weights have been removed. Carefully press down to remove air, being careful of the steam.
4. Remove from oven and allow to cool.
5. Place boiling water in a coffee cup and sprinkle gelatine over the top. Stir with a fork to dissolve. Set aside to cool slightly.
6. Place white chocolate in a microwave safe bowl and microwave in short bursts until melted. Set aside to cool slightly.
7. Place softened cream cheese into a mixing bowl and mix on medium speed with electric beaters until smooth.
8. Add cream, vanilla essence, sugar, gelatine mixture and white chocolate to the cream cheese. Mix with electric beaters until combined.
9. Reserve 12 Oreo biscuits for decoration. Chop each remaining mini Oreo biscuit into 4 pieces and gently fold them through the cheesecake mixture.
10. Leaving the pastry cases in the muffin tin, carefully spoon cheesecake mixture into each pastry case. Top with a mini Oreo biscuit and place in fridge for 30 minutes.
11. Remove mini cheesecakes from fridge. Place dark chocolate in a microwave safe bowl and microwave in short bursts until melted. Using a spoon or fork, drizzle chocolate over the cheesecakes. Place back in fridge to set for a further hour.