1.Preheat oven to 150°C. Line a 12-hole muffin pan with paper cases.
2.Blend or process biscuits until fine. Add butter and process until just combined. Divide mixture among paper cases and press down firmly. Refrigerate 30 minutes.
3.Beat cream cheese, rind and sugar in small bowl with electric mixer until smooth. Beat in eggs. Pour mixture into paper cases.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make glaze, heat jam and brandy in a small saucepan over low heat; strain. Pour glaze evenly over cheesecake tops; refrigerate 2 hours or until glaze is set.