Individual Rum & Raisin Chocolate Cheesecakes

Ingredients

• 95g (1/2 cup) raisins
• 80ml(1/3 cup) dark rum
• Melted butter, to grease
• 1 200g pkt plain chocolate biscuits (Lanes brand)
• 60ml (1/4 cup) golden syrup
• 50g unsalted butter, melted
• 1 tsp powdered gelatine
• 1 300ml carton thickened cream
• 1250g pkt cream cheese, at room temperature
• 80g (1/2 cup) icing sugar mixture, sifted
• 150gdark cooking chocolate, melted
• 50g dark cooking chocolate, extra, melted

Method

1. Place the raisins and rum in a small bowl, and stir to combine. Cover with plastic wrap and set aside for 6 hours or overnight to macerate.
2. Brush twelve 80ml (1/3 cup) muffin pans with melted butter to grease. Line the bases and sides with non-stick baking paper (alternatively, you can line the muffin pans with paper cases).
3. Place biscuits in bowl of a food processor and process until finely crushed (or place in a freezer bag and use a rolling pin to crush finely). Place in a bowl, add golden syrup and butter. Stir until well combined. Place heaped tablespoonsful of mixture into each muffin pan and press down with base of a small glass. Place in the fridge until required.
4. Drain the raisins and reserve the rum. Place the rum in a small saucepan over low heat. Simmer, uncovered, for 30 seconds. Transfer to a heatproof jug and sprinkle over the gelatine. Stir with a fork until it dissolves. Set aside for 5 minutes to cool to room temperature.
5. Meanwhile, use an electric beater to whisk the cream in a bowl until soft peaks form. In a separate bowl, beat cream cheese and icing sugar with a wooden spoon until smooth. Add cooled rum mixture, raisins and melted chocolate to the cream cheese mixture and beat until well combined. Use a large metal spoon to gently fold in the whipped cream until combined.
6. Spoon the filling evenly among the muffin pans. Gently tap the pans on the bench and smooth the surface with the back of a spoon. Cover loosely with plastic wrap and place in the fridge for 4 hours or until set.
7. Carefully remove cheesecakes from pan, discard baking paper. Place on a serving platter. Place extra melted chocolate in a plastic bag. Cut a small hole in 1 corner of the bag and drizzle top of cheesecakes with chocolate.

Notes

• 
  Microwave tip: Place the rum in a small heatproof, microwave-safe jug. Heat, uncovered, on High/800watts/100% for 30-40 seconds.