Frozen Mini Cinnamon Coffee Cheesecakes

• 12 gingersnaps, divided
• 2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
• 1 Tbsp. water
• 1/2 cup granular no-calorie sweetener
• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 tsp. vanilla
• 1/4 tsp. ground cinnamon
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
• 1 cup fresh raspberries

1. Place 1 cookie each of 12 paper-lined muffin cups.
2. Dissolve coffee granules in water in large bowl.
3. Add granulated sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended.
4. Stir in COOL WHIP; spoon into muffin cups.
5. Top with berries.
6. Freeze 3 hours or until firm.
7. Remove cheesecakes from freezer 10 min.
8. before serving.
9. Let stand at room temperature to soften slightly.

coffee, water, granular no, philadelphia, vanilla, ground cinnamon, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/frozen-mini-cinnamon-coffee-cheesecakes-69095.aspx (may not work)