Raspberry Cheesecakes

• 3 1/2 tbsp butter
• 1 cup butter cookies, ground + 2 tbsp
• 4 sheets gelatin or 1 tbsp powdered gelatin
• 3 tbsp granulated sugar
• 1/3 lb low-fat cream cheese
• 1/4-1/3 lb raspberries, pureed then strained + 6 set aside, to garnish
• 1 1/4 cups heavy cream
• 1/4 lb dark chocolate, coarsely chopped
• 6 leaves fresh mint, to garnish

1. Wrap 6 - 2 1/4 inch tart rings with foil. Melt butter then mix with cookie crumbs. Distribute between prepared rings and press down firmly to form a base. Chill for 30 mins.
2. Bloom gelatin in cold water. Mix sugar, cream cheese and raspberry puree. If using sheet gelatin, squeeze out any excess water. Combine gelatin with 1 tbsp raspberry cream and gently heat until gelatin melts. Return to remaining raspberry cream then chill until it begins to set. Whip 3/4 cup heavy cream until stiff then fold in. Distribute between tart rings and chill for 2 hours.
3. Meanwhile, bring remaining cream to a boil. Let cool 2 mins then pour over chocolate, stirring until melted. Let cool 15-20 mins.
4. Remove cakes from rings and place on a cake plate. Cover with chocolate cream then chill for 1 hour. Decorate with remaining raspberries and mint leaves and serve.

butter, butter cookies, gelatin, sugar, lowfat cream cheese, raspberries, heavy cream, dark chocolate, mint

Taken from recipes-plus.com/api/v2.0/recipes/19021 (may not work)