1.Have butter, eggs and cream cheese at room temperature.
2.Preheat oven to 180°C (160°C fan forced). Grease eight holes of a 12-hole (¾-cup/180ml) loose-based cheesecake pan.
3.Combine milk and vinegar in jug. Beat butter, eggs, extract, caster sugar, sifted dry ingredients and milk mixture in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat about 2 minutes or until mixture changes to a paler colour. Divide mixture into eight pan holes. Bake 10 minutes.
4.Meanwhile, make topping. Beat ingredients, cream cheese, egg, extract and sugar in small bowl with electric mixer until combined.
5.Remove cakes from oven. Divide topping between cakes, return to oven, bake a further 10 minutes or until topping is barely set; cool in pan.
6.Meanwhile, make caramel cream. Combine butter, sugar and ¼ cup of the cream in small saucepan. Stir over high heat until smooth. Bring to the boil. Reduce heat, simmer, uncovered, 3 minutes. Transfer to medium heatproof bowl, cool to room temperature. Beat remaining cream in small bowl with electric mixer until soft peaks form. Swirl caramel through cream.
7.Serve warm cakes with caramel cream. Dust cheesecakes with a little extra sifted cocoa powder, if you like, and top with chocolate shapes just before serving.
8.To make chocolate shapes: Melt 50g dark chocolate, place into a resealable plastic bag. Cut a tiny snip off one corner, and pipe small shapes onto baking paper. Leave shapes to set at room temperature.
It is fine to use just the one 300ml carton of cream for this recipe. A cheesecake pan is similar to a texas muffin pan, only the base is removable.Note