Recipes+
Ingredients
Method
1.Grease a 12-hole (3/4-cup) texas muffin tray. Cut 24 strips of baking paper, each measuring 20 x 2 cm. Place 2 of the paper strips in a lattice pattern into base of each muffin hole. Preheat oven to 160°C/140°C fan-forced.
2.In a food processor, finely crumb biscuits. Stir in butter. Spoon evenly into base of each hole; press down firmly. Chill 15 minutes or until firm.
3.Using an electric mixer, beat cream cheese, sugar and essence in a medium bowl until smooth. Add eggs, one by one. Beat well after each addition. Place half the cheese mixture in a separate bowl; stir in melted chocolate. Spoon mixture evenly over biscuit bases. Chill 15 minutes or until slightly set.
4.Stir coconut, cherries and liqueur into remaining cheese mixture. Spoon evenly over chocolate layer in tray; level tops. Sprinkle with extra cherries. Bake 25-30 minutes or until set. Cool completely in tray. Cover with plastic food wrap. Chill 6 hours. Serve topped with whipped cream.
