• 100 g (3½ oz) digestive biscuits
  • 1 teaspoon ground ginger
  • 40 g (1½ oz) lightly salted butter, melted
  • 200 g (7 oz) light cream cheese
  • 75 g (3 oz) light muscovado sugar
  • 1 egg
  • 100 g (3½ oz) plain chocolate, chopped
  • 2 tablespoons brandy or orange-flavoured liqueur
  • 1 tablespoon water
  • 150 ml (¼ pint) double cream
  • chocolate curls or chocolate shards, to decorate

Put the biscuits in a polythene bag and crush with a rolling pin or process in a food processor until crushed. Mix with the ginger and melted butter.

Divide the biscuit mixture between 6 double-thickness paper muffin cases and press down firmly with the back of a teaspoon. Place in the sections of a muffin tray.

Beat the cream cheese in a bowl with the sugar and egg. Put the chocolate with the brandy or liqueur and water in a heatproof bowl, set over a saucepan of very gently simmering water and leave until melted, stirring frequently until smooth. Stir into the cream cheese mixture and divide between the paper cases.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 20 minutes or until the surface feels lightly set – the cheesecakes will set further as they cool. Leave in the tin to cool completely.

Whip the cream in a bowl until just holding its shape. Remove the cheesecakes from the paper cases and top with a spoonful of cream. Decorate with chocolate curls or shards.

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