White Chocolate Raspberry Cheesecake

• 8 ounces, weight Cream Cheese, Fat Free, Room Temperature
• 1/4 cups Sugar
• 1/4 teaspoons Vanilla Extract
• 1 whole Egg, At Room Temperature
• 1 pinch Salt
• 1/4 cups Vanilla Greek Yogurt
• 1/4 cups White Chocolate, Melted
• 9 whole Vanilla Wafer Cookies, Reduced Fat
• 2 Tablespoons Raspberry Jam

1. Preheat oven to 275u0b0F.
2. Line a standard muffin tin with 9 muffin foil liners and lightly spray with cooking spray.
3. In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and white chocolate.
4. Place a vanilla wafer to the bottom of each muffin liner and evenly spoon the batter on top of the cookie wafer. Evenly drop a small amount of raspberry jam into each of the cheesecakes and swirl with a knife.
5. Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
6. Tip: if the jam seems to thick, microwave for about 6 seconds and mix with a spoon.

weight cream cheese, sugar, vanilla, egg, salt, vanilla, white chocolate, vanilla wafer cookies, raspberry

Taken from tastykitchen.com/recipes/desserts/white-chocolate-raspberry-cheesecake-3/ (may not work)