Mini Chai Cheesecakes

• 24 Nabisco Ginger Snaps
• 2 8oz. packages cream cheese (room temp)
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1 teaspoon cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fresh ground nutmeg
• Chai topping mixture:
• Combine:
• I Tablespoon sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cinnamon
• 1/8 teaspoon fresh ground nutmeg

1. In a large bowl, beat cream cheese and sugar till well combined. Add eggs, vanilla and spices and beat till fluffy.
2. Place one ginger snap in each paper lined muffin cup (I usually use foil liners)
3. Fill muffin cups with batter almost to the top. Bake 325 degrees about 15 to 20 minutes. Chill. Top with cool whip or whipped cream and sprinkle with just a touch of the chai topping mixture.

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Taken from www.epicurious.com/recipes/member/views/mini-chai-cheesecakes-50085307 (may not work)