Mini praline cheesecakes

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Mini praline cheesecakes
Mini praline cheesecakes

Preheat the oven to 150°C. Grease eight 10cm loose-bottom baking tins with non-stick  spray.

1. Crumb base: Put the biscuits and peanuts in the bowl of a food processor and pulse until fine. Add the butter and pulse until well combined.

2. Spoon 30ml (2T) of the crumbs into each mould and press onto the bottoms. Set aside until needed.

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