Dulce De Leche Mini Cheesecakes

• FOR THE CRUST:
• 1/2 cups Melted Butter
• 2 cups Graham Cracker Crumbs
• 1/3 cups Sugar
• _____
• FOR THE PIE FILLING:
• 1 package Low-fat Cream Cheese, 8 Ounce Package
• 1/4 cups Sugar (plus A Couple Extra Teaspoons If You Like It Really Sweet)
• 1/2 cups Dulce De Leche, Plus Extra For Drizzling As Garnish
• 1 cup Whipping Cream

1. Preheat the oven to 450F.
2. Melt butter and mix in the graham cracker crumbs and sugar. Add a few Tablespoons of the crust mixture to individual sized cheesecake pans or ramekins and press firmly molding the mixture in as well as along the sides. Bake for 7-10 minutes. (I go by smell and look - should not be burnt and browned). Cool slightly and then remove from the pans to finish cooling.
3. In a bowl whip the softened cream cheese. Add in the sugar and dulce de leche. Ensure the mixture is well combined and fluffy.
4. In a separate bowl whip the cream until it has soft peaks. Fold the cream into the cheese mixture at first and then stir to incorporate fully.
5. Pour into the cooled crusts, place covered in the refrigerator for at least 3 hours to set up. To serve drizzle a little dulce de leche over top.

butter, graham cracker crumbs, sugar, cream cheese, ubc, dulce de leche, whipping cream

Taken from tastykitchen.com/recipes/desserts/dulce-de-leche-mini-cheesecakes/ (may not work)