Strawberry Mini-Mousse Cheesecakes

• Cheesecakes
• Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup sour cream
• 4 each eggs
• Mousse
• 1-1/2 cups Hot water (140 degrees F to 160 degrees F)
• 1/2 cup Jell-O Strawberry Jelly Powder
• Philadelphia Brick Cream Cheese, softened
• 1 cup fresh strawberries, small dice Safeway 1 lb For $3.99 thru 02/09
• 1-1/4 qt. prepared whipped topping, divided
• 13 each fresh strawberries, cut in half Safeway 1 lb For $3.99 thru 02/09

1. Cheesecakes: Beat cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec.
2. Scrape bowl and paddle.
3. Beat on medium speed 2 min.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Use #16 scoop to portion 2-1/4 oz.
7. (65 g) batter into each of 26 (2-1/2-inch) panettone paper moulds (or into each of 13 moulds for trial recipe).
8. Bake in 300 degrees F-convection oven 25 min.
9. or until centres are set.
10. Cool completely.
11. Mousse: Add hot water to jelly powder; stir until completely dissolved.
12. Cool.
13. Beat cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk.
14. Gradually add jelly, beating well after each addition.
15. Stir in diced strawberries.
16. Fold in 1 qt.
17. (1 L) whipped topping (or 2 cups 500 mL whipped topping for trial recipe).
18. Refrigerate until slightly thickened.
19. Spoon into pastry bag fitted with plain tip; pipe 1-1/2 oz.
20. (45 g) Mousse onto top of each Cheesecake; level top with spatula.
21. Refrigerate 2 hours or until firm.
22. For each serving: Top 1 cake with about 2 tsp.
23. (10 mL) of the remaining whipped topping and 1 strawberry half.

cream cheese, sugar, flour, vanilla, sour cream, eggs, mousse, water, cream cheese, fresh strawberries, topping, fresh strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-mini-mousse-cheesecakes-115023.aspx (may not work)