Raspberry Swirl Cheesecakes

Directions

1. 1
   Preheat oven to 170C Line a 12 hole muffic pan with paper cases.
2. 2
   Mix ground Oreos and butter in a bowl.
3. 3
   Divide mixture among paper cases, pressing down well.
4. 4
   Bake for 5 minutes, then remove and cool.
5. 5
   Mash the raspberries to a pulp with the back of a fork.
6. 6
   Strain through a sieve into a bowl, pressing down well, then discard the seeds.
7. 7
   Stir in the icing sugar.
8. 8
   Place the cream cheese in the bowl of an electric mixer, beat until light and fluffy.
9. 9
   add the castor sugar in a slow steady stream, beating until combined.
10. 10
    Add eggs, one at a time, beating well after each addition, then beat in vanilla.
11. 11
    Pour cheese mixture over bases.
12. 12
    Place small drops (about 1/2 a tspn) of berry puree on top of cakes, and use a wooden skewer to carefully swirl through cheese mixture.
13. 13
    Baake for 10-15 minutes until just set.
14. 14
    Open oven door and allow cakes to cool completey in switchd off oven.