Blend the DAWN® Prairie Vanilla Cookie Base, butter and water on slow speed for 1 minute with a beater and scrape down. Blend for a further minute until completely smooth with no lumps (continue to blend if lumps of butter persist). Roll the cookie mixture into 14 x 40g balls, flatten a little onto a suitable baking tray, leave plenty of space in between, and bake in a preheated oven at 150°C for 15 minutes. While still warm use a plain cutter to trim to size for the base of each individual mould. Place individual moulds (40mm Ø x 60mm high) onto a suitable tray, line the mould with acetate film and place a trimmed cookie into the base of each mould.
Blend the DAWN® Fruits of the Forest Fondand hot water together. Add the cream cheese and whisk until smooth, then fold in the softly whipped cream. Using a piping bag, divide the cheesecake mix between the moulds and refrigerate until completely set.
Soak the leaf gelatine in cold water until it is completely soft and squeeze out the excess water. Place in a plastic bowl and heat in a microwave oven, pulsing for 10 seconds at a time until it melts. Add a little of the DAWN® Fruit Filling - Fruits of the Forestand mix well, then add the remainder and mix until well combined. Divide the slightly warm fruit topping onto the tops of each cheesecake and place in the fridge to set. Once set, remove the mini cheesecakes from the moulds and peel the acetate film away. Garnish with fresh fruits, dust with icing sugar and serve.