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 teaspoon 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

• Step 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.
• Step 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).
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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.