Raspberry Cheesecake Cups

• 8 sheets phyllo dough, (14 inches x 9 inches)
• 1/4 cup butter, melted
• 1 large egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, cubed
• 1/2 cup 4% cottage cheese
• 3 tablespoons sugar
• 3 packages (10 ounces each) frozen sweetened raspberries, thawed
• 1/4 cup sugar
• 1 tablespoon lemon juice
• Fresh raspberries and mint

1. Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup.
2. In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350u0b0 for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate.
3. For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled.
4. To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.

phyllo, butter, egg, lemon juice, vanilla, cream cheese, cottage cheese, sugar, raspberries, sugar, lemon juice, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-cheesecake-cups/ (may not work)