Easy Cheesecake Cupcakes...Paula Deen

• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon butter flavor extract
• 2 eggs
• 12 vanilla wafers
• 1 cup seedless raspberry jam
• 1 pint fresh raspberry
• 2 tablespoons powdered sugar, for dusting

1. HEAT oven to 350u0b0F.
2. PLACE a paper cupcake liner in each of 12 muffin cups.
3. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
4. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
5. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

cream cheese, sugar, butter, eggs, vanilla wafers, seedless raspberry jam, fresh raspberry, powdered sugar

Taken from www.food.com/recipe/easy-cheesecake-cupcakes-paula-deen-462768 (may not work)