1

Brush four 3cm-deep, 10cm individual fluted tart tins with removable bases with melted butter to grease. Place biscuits in a thick sealable plastic bag. Seal and use a rolling pin to pound until finely crushed. Transfer to a bowl. Add melted butter, stir until well combined and divide among greased tins. Press firmly into base. Place in freezer until required.

2

Place cream cheese, thickened cream and sugar in a bowl. Use an electric beater to beat for 2 minutes or until smooth and thick. Combine orange juice and orange brandy flavouring in a jug. With beaters running, gradually add orange mixture to cream mixture, 2 tsp at a time. Continue to beat for 1-2 minutes or until mixture thickens.

3

Spoon mixture evenly into bases and smooth surface. Place in freezer for 20 minutes or until set (the filling will be soft but hold its shape).

4

To serve, remove cheesecakes from tins and top with nectarine slices.