Pre-heat the oven to 175 °C.
Process the biscuits and mix in the melted butter and sugar.
Add a tablespoon of the biscuit mix to the bottom of the muffin cups. Press down into an even layer.
Bake in the oven for 5 minutes.
Blend the raspberries, icing sugar and vanilla sugar.
Sieve the mixture through a fine-mesh strainer to separate the seeds from the raspberry purée, and set aside.
Whisk together the sugar and flour, add the cream cheese, lemon zest and vanilla sugar, and mix until smooth.
Add the eggs one at a time, followed by the whipping cream.
Divide the cheese mixture among the muffin cups.
Draw a circle of raspberry sauce on each cheesecake. Use a toothpick to create the swirl effect.
Bake for 15–20 minutes until the filling has set.
Leave the cheesecakes to cool completely, and then refrigerate to allow them to set.
Garnish with fresh raspberries.
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