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Crush the gluten free Hobnobs in a sandwich bag (a meat tenderiser or rolling pin works great) until like breadcrumbs then pour into a bowl.
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Melt the margarine in the microwave until just melted then pour onto the crushed biscuits, mix thoroughly.
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I use silicone cupcake moulds for this but you could use paper cases in a cupcake tin. Press biscuit mix into the bottom of 6 cupcake moulds to form a base, press down with the back of a spoon to make it quite solid.
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Pour the cream into another bowl and whisk with an electric whisk until stiff. Add in the cream cheese, vanilla and icing sugar and whisk again until well combined and very thick.
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Place four of the mini Kitkat bunnies in a sandwich bag and crush into pieces (a meat tenderiser works well!), pour into the cream mix and stir well.
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Spoon the cream mix on top of the biscuit bases and level off the tops once each is full.
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Push a Kitkat bunny into the top of each cheesecake then place in the fridge for at least an hour to firm up (the longer the better) then they will be ready to serve.
NB: You want the bag of 5 bunnies, these are the mini ones the individual are bigger.
