by World Wide Gourmet Foods, Inc.Monday, January 1, 1900
Crust:
1 - 5 oz Box The Famous Pacific Dessert Company Key Lime Decadence Tea Cookies
1 - 5 oz Box The Famous Pacific Dessert Company Raspberry Decadence Tea Cookies
Filling:
2 – 8 ounce blocks cream cheese, softened
2 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla
Topping:
1 1/2 cups The Famous Pacific Dessert Company Raspberry puree
1 /4 cup reserved cookie crumbs
Preheat the oven to 350 degrees.
A nonstick mini cheese cake pan may be used the way it is. A cupcake pan should be lined with paper or foil inserts. (The size is about the same)
For the crust, grind the lime and raspberry cookies together in a mini processor or even in a small baggie with a rolling pin. Remove 1/4 cup of the crumbs and reserve for topping. Divide remainder of the crumbs evenly into the bottom of the cups/liners and press down.
To prepare the filling, blend in a small mixing bowl the cream cheese, eggs, sugar and vanilla. Fill the muffin liners with the mixture. Bake for 15-17 minutes.
Cool the cheesecakes in the muffin tin. Remove when cooled to a serving platter.
Gently warm the raspberry puree in a small saucepan over low heat or in the microwave. Spoon a generous amount (1 tablespoon) over each mini. Dust with reserved cookie crumbs.
12 mini gourmet cheesecakes