Ingredients
For the base
8 digestive biscuits
1/4 cup caster sugar
1/2 teaspoon salt
4 tablespoons melted butter
For the filling:
450g cream cheese, chopped
3/4 cup caster sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
2 egg whites
1 tablespoon caster sugar
For the topping:
400g chocolate
6 strawberries
Method
To make the base, place biscuits in a medium ziplock bag and seal, making sure all the air has been taken out. Hit bag with rolling pin until the biscuits turn into a medium to fine crumb.
Place biscuit crumbs in a bowl and add sugar, salt and melted butter before stirring to combine.
Line a six-cupcake baking tray with cupcake liners and add one tablespoon of the crumb mixture to each case, using your fingers to press the mixture down until firm.
Place in 190-degree oven for 8 minutes.
To make the filling, in a food processor, add cream cheese, caster sugar, salt and vanilla extract and mix until combined. Then add two egg yolks and mix further until combined.
In a separate bowl, use an electric beater to beat egg whites and extra caster sugar until soft peaks have formed.
Add cheese mixture and gently fold until combined. Pour into mixture into cupcake liners on top of biscuit bases and place in 170-degree oven for 20 minutes. When cooked, remove from tin and cupcake liners.
For the topping, place chocolate in a separate heat-proof bowl and cook over a pot of barely simmering water. Stir chocolate until it's completely melted.
Place a spoonful of chocolate on a cooked cheesecake. Then dunk strawberry in remaining chocolate and place it on top of the cheesecake. Repeat with remaining cheesecakes.