Roll out the pastry to one-eighth of an inch thick and line deep patty pans or small bun tins with it. Prick the bottoms to prevent rising, and chill. Mix the cheese with the butter, then fork in the beaten eggs, breadcrumbs, sugar, fruit, cream and flavourings. The mixture will be fairly wet. Fill the pastry shells three-quarters full only. Bake for fifteen minutes at 425°F, 220°C, gas mark 7, then lower the heat and bake at 325°F, 170°C, gas mark 3 for a further fifteen minutes, or until the cheesecakes are firm in the centre. Eat warm or cold. You should have about twelve cakes.