1.Preheat oven to 150°C/300°F. Grease a 12-hole ¾-cup (180ml) cheesecake pan with removable bases (or line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases).
2.Process biscuits until fine. Add butter; process to combine. Place 2 tablespoons of crumb mixture into each pan hole, pressing down firmly over bases. Refrigerate for 30 minutes.
3.Combine cream and chocolate in a small saucepan; stir over low heat until smooth. Cool.
4.Beat cream cheese, sugar, eggs and vanilla with an electric mixer until smooth. Beat in the chocolate mixture. Place ½ cup of filling into each pan hole (mixture will reach the top of the pan); place pan on an oven tray, bake for 30 minutes or until almost set. Cool cheesecakes in the oven with the door ajar.
5.Refrigerate cheesecakes for at least 1 hour.
6.Just before serving, make frosted cranberries; spread sugar on a tray. Roll cranberries in sugar to lightly coat. Serve cheesecakes topped with frosted cranberries.
Frozen cranberries can be replaced with other tart or tangy fresh or frozen fruits, such as cherries, raspberries or even pomegranate seeds, for an equally festive look.Note