Line a 12 hole, 1/3 cup capacity muffin pan with paper cases. Preheat oven to 160c/140c fan forced. Grease a 20 cm (base) springform pan. Process biscuits until mixture shows find breadcrumbs

Add butter. Process until combined. Divide mixture between paper cases and press down with the back of a spoon. Refrigerate

Meanwhile make filling: using electric mixer, beat cream cheese, mascarpone and sugar until smooth. Add eggs 1 at a time beating until combined. Spoon mixture into prepared cases. Top with raspberries

Cook for 25-30 mins. Cool in oven with for ajar. Cover and refrigerate for 2 hours until cold