1.Preheat oven to 150ºC (130ºC fan-forced). Line 6-hole texas (3/4 cup/180ml) muffin pan with paper cases or freeform cases, made from 17cm square sheets of baking paper. (You can also use a 22cm springform tin.)
2.Process biscuits until fine. Add butter, process until combined. Divide mixture among paper cases, press firmly over base of pan. Refrigerate 30 minutes.
3.Make filling by combining cream and 130g of the chocolate in small saucepan, stir over low heat until smooth.
4.Beat cream cheese, rind, sugar and egg in small bowl with electric mixer until smooth. Stir in cooled chocolate mixture.
5.Divide mixture among cases, sprinkle with cranberries. Bake about 30 minutes. Cool in oven with door ajar.
6.Refrigerate cheesecakes 3 hours.
7.Melt remaining chocolate; drizzle over cheesecakes.
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