Individual Choc Cheesecakes

Cut 2 circles of baking parchment about 15 cm diameter and place on a baking sheet.

Place a 12 cm greased baking ring in the middle of each parchment circle and line the sides of each ring with a strip of parchment about 6 cm deep.

For the biscuit base, put the digestive biscuits in a food processor and whizz until you have fine crumbs. Alternatively, put the biscuits in a plastic bag and bash with a rolling pin. Melt the butter in a pan and stir in the biscuit crumbs.

Line the bases and sides of the baking rings with the biscuit mixture, pressing firmly to keep in place, and chill for 30 minutes.

For the filling, melt the chocolate and butter in a bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water.

Beat the cream cheese, sugar and cream in a large bowl until smooth then add the melted chocolate. Pour into the biscuit bases and chill for at least 2 hours.

For the chocolate hearts, put 2 heart shaped cutters on a sheet of baking parchment on a flat surface. Melt the milk chocolate in a bowl set over a pan of boiling water.

Carefully lift the cheesecakes away from the parchment circles with a palette knife and place on serving plates. Lift the rings away and peel off the parchment strips.