Heat oven to 150C/130C fan/gas 2.
Line the holes of a muffin tin with
12 paper muffin cases. Put the biscuits
in a food bag and bash to small crumbs with the end of a rolling pin. Tip into
a bowl, stir in the melted butter until the
crumbs are nicely coated, then spoon
between the paper cases. Press down
into the bottoms to make a firm base.
To make the filling, put the ricotta,
eggs, vanilla and melted chocolate in a
large mixing bowl. Sift in the icing sugar.
Beat everything together with an electric
whisk or a wooden spoon until very well
combined. Spoon into the paper cases
right up to the tops, then tap the whole
tin on the bench to get rid of any air
bubbles. Bake for 30 mins, then remove
from the oven and gently push 3 mini
eggs into the top of each cheesecake.
Let the cheesecakes cool completely
before serving. Can be kept in the fridge
for up to 3 days.