Lemon Raspberry Cheesecake Bites

• FOR THE CRUST:
• 30 whole Vanilla Wafer Cookies
• 1/4 cups Butter, Melted
• FOR THE CHEESECAKE:
• 1/3 cups Heavy Cream
• 1/2 cups White Chocolate Morsels
• 16 ounces, weight Cream Cheese, Softened
• 3/4 cups Granulated Sugar
• 1-1/2 teaspoon Cornstarch
• 1/2 cups Sour Cream
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• FOR THE TOPPING:
• 10 ounces, weight Lemon Curd
• 48 whole Fresh Raspberries, For Garnish (optional)

1. For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil-lined 8inch square baking dish.
2. Bake crust in a 350u0b0F oven for 8 minutes. Remove and cool while preparing cheesecake filling.
3. For the filling, heat heavy cream in a small saucepan over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
4. In a mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture.
5. Pour into prepared crust and bake in a 300u0b0F oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.
6. For the topping, spread lemon curd on top of cheesecake, evenly. Refrigerate at least 3 hours.
7. Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!

vanilla wafer cookies, ubc, heavy cream, white chocolate, weight cream cheese, sugar, cornstarch, sour cream, eggs, vanilla, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/lemon-raspberry-cheesecake-bites/ (may not work)