Mini choc cheesecakes

Preheat oven to 150C fan forced (170°C conventional). Grease and line 6 x 10cm round (375ml capacity) springform pans.

Process biscuits until fine. Add butter; process until combined. Divide crumb mixture into each pan hole, pressing firmly over bases. Place pans on an oven tray, chill for 30 minutes.

Combine cream and chocolate in a heatproof bowl over a saucepan of simmering water; stir until smooth. Remove from heat, cool

Beat cream cheese, sugar, egg, yolk and vanilla with an electric mixer until smooth. Beat in cooled chocolate mixture. Divide filling between pans, bake for 30 minutes or until almost set. Remove from oven and cool at room temperature, then refrigerate.

For the toffee nest combine sugar, water and glucose in a saucepan over medium heat. Stir until sugar dissolves and mixtures comes to the boil. Simmer, without stirring, until mixture turns golden – about 8 minutes. Remove from heat and place base of saucepan in a sink full of cold water, to cool it down quickly. Don’t cool it too much as you want the toffee to still be runny and workable. Place 6 small heatproof bowls (approx 10cm wide) upside down on a tray and spray with oil. Dip two forks, held backto-back, in the hot toffee. Working quickly, drizzle thin strands toffee hot toffee across the bowl. Repeat with remaining toffee (reheat briefly on the stovetop if if thickens up too much).

Top cheesecakes with mango and the toffee nest.