Orange Grove Mini Cheesecakes

• 24 vanilla wafers, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• Grated peel from 1 large orange (about 1 Tbsp.)
• 1 tsp. vanilla
• 2 eggs
• 2 oz. BAKER'S White Chocolate, melted
• 1/4 cup seedless raspberry preserves, heated

1. Preheat oven to 325F.
2. Place 1 wafer in each of 12 paper-lined medium muffin cups.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream, orange peel and vanilla; mix well.
5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
6. Spoon evenly into prepared muffin cups.
7. Bake 20 to 25 min.
8. or until centers are almost set.
9. Cool.
10. Refrigerate 4 hours or overnight.
11. Meanwhile, drizzle chocolate evenly over remaining 12 wafers.
12. Let stand at room temperature until chocolate is firm.
13. Top each cheesecake with 1 tsp.
14. preserves and 1 decorated wafer just before serving.
15. Store leftover cheesecakes in refrigerator.

vanilla wafers, philadelphia cream cheese, sugar, s, orange, vanilla, eggs, s white chocolate, seedless raspberry preserves

Taken from www.kraftrecipes.com/recipes/orange-grove-mini-cheesecakes-75980.aspx (may not work)