Ingredients

	18 item(s) chocolate wafer(s), about 4 oz
	3 Tbsp unsalted butter, melted
	2/3 cup(s) jam, seedless raspberry
	2/3 cup(s) raspberries, fresh or frozen
	1 large egg(s), at room temperature
	6 oz Neufchâtel cheese, at room temperature

 

Instructions

• Preheat oven to 375°F. Prepare a 12-hole muffin pan with paper liners.
  
• Process wafers into fine crumbs using a food processor or blender (or place in a sealed plastic bag and smash by rolling them with a rolling pin).
  
• In a small bowl, place cookie crumbs and melted butter; mix to thoroughly combine. Spoon 4 teaspoons cookie mixture into each prepared muffin hole; gently press down with back of a small spoon or other small flat object to form an even crust. Set aside in refrigerator.
  
• Place jam and raspberries in a small saucepan over low heat; cook, stirring occasionally, until jam starts to melt and become liquidy, about 5 minutes, and then mash berries with a spoon.
  
• In a small mixing bowl, using an electric mixer, beat egg until frothy. Beat in cheese in small additions.
  
• Remove 1/4 cup jam mixture; set aside for garnish. Add remaining jam mixture to cheese mixture; beat on high until thoroughly blended.
  
• Evenly fill each prepared muffin hole with 4 teaspoons cheese mixture. Bake until center sets and a knife inserted in center of a cake comes out clean, about 25 minutes.
  
• Remove from oven and let cool slightly in pan; garnish each cheesecake with 1 teaspoon reserved jam mixture. Cool completely, cover and refrigerate for 12 hours for best results. Yields 1 cheesecake per serving.

 

Notes

• Use any flavor jam and fruit you want: Blueberries, strawberries, mixed berries and mango all make a great cheesecake.