Chocolate Cheesecake & Raspberry Brownie

This is _yet another_ Hummingbird recipe, but oh MY! it's good! I made it for a work fuddle and it went down a storm.

For 32 teeny tiny portions you need:
Brownie Base
200g dark chocolate
200g butter
250g icing sugar
3 eggs
110g plain flour

For the Cheesecake Layer
400g cream cheese (don't be tempted to use half fat like I did, it doesn't work as well)
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the raspberry cream mousse topping
300ml double cream
1 punnet raspberries, defrosted if frozen

Begin by making the brownie base. Melt the chocolate. Beat the butter and icing sugar together and then add the flour a dollop at a time. Mix in the chocolate and splat into a lined baking tin.

Whisk together the cream cheese and icing sugar and eggs and vanilla. Pour over the brownie base. Bake in a moderate oven for about 30 mins.

Once cooked, leave to cool and then chill in the fridge. Just before serving whip the cream and raspberries till very thick and fluffy. Smear on to the cooked base and then sigh in pleasure as you devour each. Little. Bite. Utter, utter bliiiiiiiiis!