1/2 cup finely crushed wine biscuits (6-7 biscuits) 25g butter, melted 3 Tbs plum jam, sieved 1 Tbs lemon juice 250g cream cheese, at room temperature 1/2 cup caster sugar 1 tsp vanilla extract 2 small eggs
1. Preheat oven to 170C. Line 6-hole muffin pan with paper cases. Combine biscuit crumbs with butter and divideamong cases. Press down well then bake for 5 minutes. Remove to cool. Combine sieved jam and lemon juice.
2. Beat cream cheese, sugar and vanilla together in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Pour mixture over biscuit bases.
3. Place 1/2 teaspoonful of plum jam mixture in droplets on top of each cake and use a skewer to create swirls through the cheese mixture. Bake for 10-15 minutes or until just set.
4. Remove to cool and serve with fresh or poached plums.
