Mini Raspberry Cheesecakes

• 4 round shortbread cookies, crushed
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1 cup low fat cottage cheese
• 3 Tbsp. sugar
• 1/4 tsp. vanilla
• 1/4 cup light sour cream
• 1 tsp. corn starch
• 1 egg
• 2 Tbsp. Kraft Pure Raspberry Jam

1. Heat oven to 350 degrees F.
2. Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups.
3. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended.
4. Add sour cream and corn starch; mix well.
5. Add egg; beat just until blended.
6. Spoon into prepared pans.
7. Bake 30 min.
8. or until centres are almost set.
9. Cool completely.
10. Refrigerate 3 hours.
11. Remove cheeesecakes from pan just before serving; remove and discard paper liners.
12. Place cheesecakes on serving plate.
13. Microwave jam in microwaveable bowl on HIGH 25 sec.
14. or just until warmed.
15. Spoon over cheesecakes.

shortbread cookies, cream cheese, cottage cheese, sugar, vanilla, light sour cream, corn starch, egg

Taken from www.kraftrecipes.com/recipes/mini-raspberry-cheesecakes-108678.aspx (may not work)