Little chocolate swirl cheesecakes
- Heat oven to 170 deg C. Line a 12-hole muffin pan with paper cases. Combine biscuit crumbs and cocoa in a bowl, then stir in melted butter. Divide crumbs among cases and press down well, then bake for five minutes. Remove to cool.
- Beat cream cheese (at room temperature), sugar and vanilla in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Reserve two tablespoons of the mixture. Spoon remaining mixture over biscuit bases.
- Chop up chocolate. Melt chocolate bits in a microwave or in a heat-proof bowl over a saucepan of simmering water. Stir until smooth, then stir in the reserved cheesecake mixture.
- Place droplets of chocolate mixture on top of each cake and use a skewer to drag the chocolate through the cheese mixture and create swirls. Bake for 15 minutes.