STEPS
TOOLS
Line a 12 hole, 1/3 cup capacity muffin pan with paper cases. Preheat oven to 160c/140c fan forced. Grease a 20 cm (base) springform pan. Process biscuits until mixture shows find breadcrumbs
Add butter. Process until combined. Divide mixture between paper cases and press down  with the back of a spoon. Refrigerate
Meanwhile make filling: using electric mixer, beat cream cheese, mascarpone and sugar until smooth. Add eggs 1 at a time beating until combined. Spoon mixture into prepared cases. Top with raspberries
Cook for 25-30 mins. Cool in oven with for ajar. Cover and refrigerate for 2 hours until cold
 125g arnott's nice biscuits, halved
 60g butter melted
 2 x 250g cream cheese, chopped soften
 2/3 cup caster sugar
 3 eggs
 250g mascarpone cheese
 2 cups frozen raspberries
How to make berry mascarpone mini cheesecakes

Make Berry Mascarpone Mini Cheesecakes
