Raspberry Mini Cheesecakes

• 12 shortbread cookies (round)
• 1/2 cup raspberry jam
• 8 ounces cream cheese, room temperature
• 1/2 cup sweetened condensed milk
• 2 large eggs
• fresh raspberry (to garnish)

1. Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
2. Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
3. Beat cream cheese until fluffy, about 2 minutes.
4. Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
5. Divide batter between each cupcake liner.
6. Bake until set, about 20 minutes.
7. Let cool on rack for 20 minutes, then refrigerate 1 hour.
8. To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
9. Garnish with fresh raspberries if desired.

shortbread cookies, raspberry jam, cream cheese, condensed milk, eggs, fresh raspberry

Taken from www.food.com/recipe/raspberry-mini-cheesecakes-415935 (may not work)