Individual Baked Cranberry Cheesecake

• 12 david maple leaf cookies
• 2 (250 g) packages Philadelphia Cream Cheese, softened
• 12 cup granulated sugar
• 12 cup psour cream
• 12 teaspoon vanilla
• 2 eggs
• 1 cup fresh cranberries
• 2 tablespoons brown sugar

1. Preheat oven to 350F Place 1 of the cookies on bottom of each of 12 paper-lined muffin cups; set aside.
2. Beat cream cheese and granulated saugar in large bowl with electric mixer on medium speed untl well blended.
3. Add sour cream and vanilla; mix well.
4. Add egg, one ar a time, mixing on low speed afrer each addition just until well blended.
5. Gently stir in cranberries.
6. Spoon evenly into prepared muffin cups.
7. Sprinkle each with 1/2 teaspoons of the brown sugar.
8. Bake 25-30 minutes or until centers of cheesecakes are almonst set.
9. Remove to wire rack; cool completely.
10. Cover and refrigerate at least 3 hours beofre serving.
11. Store any leftover cheesecakes in refrigerator.
12. Cheesecake can also be baked in a sprinform pan.
13. To make crust, melt 1/4 cup butter.
14. Add 1 1/4 cups graham crumbs; mix well.
15. Press firmly on bottom of 9-inch springform pan.
16. Prepare batter as directed; pour over crust.
17. Bake in preheated 350F oven 45-50 minutes or until center is almost set.
18. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
19. Refrigerate at least 4 hours before serving.
20. Store any leftover cheesecake in refrigerator.

maple, cream cheese, sugar, psour cream, vanilla, eggs, fresh cranberries, brown sugar

Taken from www.food.com/recipe/individual-baked-cranberry-cheesecake-414640 (may not work)