preheat the oven to 180C/Gas4; stand 4 metal rings, about 8cm wide, on squares of baking foil, fold the foil up around the metal rings to seal the base; stand the rings on a baking sheet
to make the biscuit base, melt the butter in a small saucepan over a low heat, or in the microwave on high for 10 seconds; add the crushed biscuits and stir well; divide the mixture evenly between the 4 rings, pressing down firmly
beat the cream cheese, sugar and vanilla extract together in a bowl until smooth; beat the eggs lightly and stir into the mixture with the cream; divide the mixture evenly between the rings; bake in the preheated oven for 20-25 minutes, or until the surface is set and the mixture wobbles slightly; leave to cool completely
carefully remove the foil from the base of each ring; stand the rings on small serving plates and run a sharp knife around the edge of the cheesecake and base; carefully remove the ring; decorate the top of each cheesecake with the fruit of
your choice and serve
Servings 0