Mini Raspberry Cheesecakes

• 2/3 cup graham cracker crumbs
• 2 cups PHILADELPHIA Light Cream Cheese, softened
• 2 cups 2% milkfat low-fat small curd cottage cheese
• 6 Tbsp. sugar
• 1/2 tsp. vanilla
• 1/2 cup reduced-fat sour cream
• 2 tsp. cornstarch
• 2 each eggs
• 1/4 cup raspberry jam

1. Sprinkle 1-1/4 tsp.
2. graham crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
3. Beat cream cheese, cottage cheese, sugar and vanilla with mixer until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add eggs, 1 at a time, beating after each just until blended.
6. Spoon 3-1/2 Tbsp.
7. batter into each prepared cup.
8. Bake in 350 degrees F standard oven 20 min.
9. or until centers are almost set.
10. Cool completely.
11. (Do not remove cheesecakes from pans.)
12. Refrigerate 3 hours.
13. Remove cheesecakes from pans and paper liners just before serving.
14. Cook jam in small saucepan on low heat 5 min.
15. or just until jam is melted, stirring constantly.
16. Drizzle heaping 1/2 tsp.
17. jam over each cheesecake.

graham cracker crumbs, philadelphia light cream cheese, cheese, sugar, vanilla, sour cream, cornstarch, eggs, raspberry jam

Taken from www.kraftrecipes.com/recipes/mini-raspberry-cheesecakes-130015.aspx (may not work)