Mini White Chocolate Raspberry Cheesecakes

Start to Finish: 45 minutes

Ingredients:
Crust-
5 ounces (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup melted butter
Filling-
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces (60g) good quality white chocolate, melted
1/2 pint blackberries or raspberries

Directions:
Crust
1.Preheat oven to 375 degrees F.
2.In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
1.Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
2.Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
3.Bake for 15-18 minutes or until puffed and set.
4.Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
5.Garnish with fresh berries.

Servings: 12

Notes: Can you really go wrong with cheesecake?

Variations: Use any fruit beside raspberries on the top.

Estimated Price: $9.00

Source: Food Network Canada
Nutrition Facts per serving: 195 cal., 12.4 g total fat (6.5 g sat. fat), 56 mg chol., 121 mg sodium, 19 g carbo., 0.9 g fiber, 2.6 g pro. Daily Values: 6% vit. A, 6% vit. C, 3% calcium, 4% iron