Mini Baked Raspberry Cheesecake

These cute babies are the inspiration of petit four and also a mini cheesecake pan i saw online . Ok perhaps what i have over here isn't the exact petit four but that's the best i can come up with especially when i have to make do with the bake wares i have at home.

When i came across the mini cheesecake pan online, i was thrilled cause now i can make my baked goods into bite size, but unfortunately most of the retail shops specializing in baking needs and goods don't carry them. Some have got no idea what i was talking about and one in particular try to sell me an individual mini bake ware, which i'm not too happy with for the fact that i need to pay for each individual ones instead of gettin it in the form of a muffin tray. I'm seriously running out of storage so for now i can't afford to get more items unless i think of ideas on where i can put or keep my bake wares.

INGREDIENTS

Base:
100g digestive biscuits
30g butter, melted
1/2 tsp coffee essence (optional)

Method:
1) Crush the digestive biscuits in the food processor or blender.
2) Once the butter has melted, add in the coffee essence.
3) Pour the melted butter into the food processor and further blend. If you're using a blender then remove the finely blended digestive in a bowl n pour the melted butter in.
4) Spoon about a tablespoon or less of the crushed digestive into the mini cheesecake pan and set aside.

Note:
 Since i don have a mini cheesecake pan , i lined my 12' muffin tray with paper liners and spoon about 11/2 tbsp of crushed digestive and flaten it evenly and refrigerated it while i work on my cream cheese.

Filling:
* 250g raspberry filling
* 500g cream cheese, softened
* 1/4 tsp fine granulated salt
* 2/3 cups sugar
* 1 tsp vanilla extract
* 2/3 cups sour cream
* 2 eggs, beaten

Method:
1) Leave the cream cheese at room temperature until soften before you work with it.
2) Once its soften, put it in the mixer and mix thoroughly until its the batter is smooth.
3) With the mixer still running, add in the sifted sugar and salt. (sieving removes any possible lumps).
4) Add in your vanilla extract and let it mix further.
5) Add in the sour cream slowly and let it further incorporate before adding in the eggs.
6) Beat the eggs and with the mixer still running, pour in the eggs bit by bit until you're done.
7) Take out your muffin tray and fill up the paper liners with about 1/4 cup of cream cheese.
8) Split the 1/4 cup into half, for ease of use, you can opt for the 1/8 cup instead. Pour 1/8 cup of cream cheese , fill with your choice of filling and then top it up with the remaining 1/8 cup cream cheese.
9) Repeat until you've finished all the cream cheese.
10) You can choose to fill up the surface of your cream cheese with some filling as well , like how i did or you can leave it plain n serve with some warm filling upon serving.
11) Bake in a preheated oven at 160 degree C for 20-25minutes.
12) Let cool and store it in fridge.

Note:
This recipe makes about 16 muffin size cheesecake.

You can also replace the digestive based with chocolate flavored biscuits for those that loves the chocolate and berry combination.