Mini Dark Chocolate and Raspberry Cheesecakes

1. Preheat oven to 350°F (180°C). Grease a 6-cup heart-shaped silicone mould, each cup should have ½ cup capacity. If you prefer a different shape, you can also use a large muffin pan with large liners.
2. Combine crushed cookie crumbs with melted butter. Divide cookie crumb mixture evenly between silicone heart-shaped mould, about 2 tbsp per heart. Press crust into bottom of moulds using your fingers. Bake for 8 minutes and set aside to cool.
3. Beat cream cheese with sugar until well combined. Scrape down sides of bowl and add eggs, one at a time. Beating well after each addition. Drizzle in melted chocolate and mix to combine. Place silicone mould onto a baking sheet. Evenly divide filling between heart moulds.
4. Bake for 12-15 minutes, until centres are just set and still have a bit of jiggle to them. Let cool at room temperature for 30 minutes, then place in the fridge to cool for three hours or overnight.
5. When cheesecakes are cool and you’re ready to serve, make the chocolate glaze. Pop the cheesecakes out of the mould. Heat cream in a small saucepan over medium heat. When cream is scalding hot, pour over chopped chocolate. Let sit 3 minutes, then whisk until smooth. Drizzle chocolate glaze over cooled cheesecakes. Serve extra glaze on the side. Top with freeze-dried raspberries, fresh raspberries, or edible flower petals, if you like. Serve while glaze is still runny.

Substitution Tip: Lindt Excellence 70% Cacao Dark Chocolate can be substituted with Lindt Excellence Raspberry Dark Chocolate for the glaze.