Mini Cheesecakes

• Cheesecake:
• Fresh Raspberry Topping:
• 2 cups raspberries
• 1 cup sugar
• 1 tablespoon cornstarch
• Delicious Blueberry Topping
• 1/2 cup sugar
• 3 t cornstarch
• 1 pint fresh or frozen blueberries
• 2 t lemon juice
• 1 T butter

1. PREPARATION:
2. Heat oven to 325u0b0.
3. Line muffin tins with foil liners.
4. Crush vanilla wafers to a fine crumb, then mix in melted butter. Drop a spoonful of wafer mixture into each muffin tin and press with bottom of a glass to form crust.
5. In a mixing bowl, combine cream cheese, vanilla, and sugar; beat until well blended. Beat in eggs until blended. Pour cream cheese mixture into pan, filling each liner about 3/4-full. Bake for 25-30 minutes.
6. Fresh Raspberry Topping:
7. Combine the berries and sugar and a little water, bring to the boil and simmer for 3 minutes. Mix the corn starch out with water and add to the berries and cook the mixture, stirring, for 5 minutes or until it has thickened.
8. Delicious Blueberry Topping
9. Combine all ingredients except butter and cook and stir until thick. Stir in butter and remove from heat and cool.

fresh raspberry topping, raspberries, sugar, cornstarch, delicious, sugar, cornstarch, blueberries, lemon juice, t

Taken from www.epicurious.com/recipes/member/views/mini-cheesecakes-50014204 (may not work)