Individual Cheesecakes

400g soft cream cheese (eg Philadelphia) Brick Cream Cheese, softened
1/2 cup icing sugar
2 eggs
150g gluten-free biscuit crumbs

60g butter

Melt the butter, and add the biscuit crumbs to the butter.  Mix and put into individual ramekins.  I use ramekins which hold about 350ml, and the recipe fills 4 very nicely.  Gently press the crumb base flat.

Place 1/2 cup of icing sugar in the bottom of a mixing bowl, and then add the cream cheese. Blend well.  Add the eggs, one at a time, until they have been combined with the cream cheese mixture.  Pour the mixture into the ramekins.  Bake at 180C for 25 to 30 minutes.  Refrigerate for 3 hours.