White Chocolate and Raspberry Cheesecakes

Grease and line 6 cheesecake moulds with margarine and parchment.

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In a food processor or bowl, crush the Jammie Dodgers until they are in small crumbs. Melt the butter, and add it to the crushed biscuits, mix until combined.
Tip the biscuits into the prepared tins, press this firmly down, then chill while you make the cheesecake filling.

Pop the chocolate in a microwave safe bowl and melt the chocolate on short bursts until full melted. Allow to cool slightly at room temperature.

In your stand mixer or using a hand mixer, whisk together the cream cheese, icing sugar and vanilla until smooth. Then fold in the melted and cooled chocolate.

In a separate bowl pop in the double cream and whisk until thick and then fold through the cream cheese mixture.

Half fill the moulds with the cheesecake mix, pop 1tsp of raspberry jam in the middle, and then fill the rest of the cheesecakes. Smooth over and chill in the fridge for at least 4-5 hours, or preferably overnight so it will be set.

In a bowl pop in the cream, icing sugar and food colouring, and whip until they are soft pipeable peaks. Pop dollops of the cream on top of the cheesecakes (we use an ice-cream scoop for the perfect ball). Then decorate with chocolatey hearts, and freeze-dried raspberries.