6 Hobnob biscuits, crushed
20g Melted unsalted butter
2Tbsp Caster sugar
A squeeze of orange juice
250g Mascarpone cheese
6Tbsp Double cream
4Tbsp Icing sugar
1 Crush the biscuits with a rolling pin, pour the crumbs into a bowl and stir in the the melted butter. Divide and squash the mixture into the bottom of each pot. Place in the fridge for about 15 minutes.
2 Heat the Blackberries, caster sugar and orange juice in a pan for a few minutes; until the sugar has dissolved and the berries have softened and released some of their juices.
3 Whisk the cream until it starts to thicken, then fold in the mascarpone and icing sugar.
4 Add a layer of blackberries to the bottom of each pot, then fill with the creamy cheesecake mix. Top with more blackberries and a drizzle of juice.