Baking Time 18-20 minutes |
Oven Temperature 325° F |
Pan Size 12 paper-lined muffin cups |
14 - Oreo cookies, finely crushed
3 Tablespoons butter, melted
2 - 8 oz cream cheese, softened
1 teaspoon vanilla
1/2 cup sugar
2 oz white chocolate, melted
2 eggs
2 Tablespoons raspberry jelly
12 fresh raspberries
Preheat oven to 325 degrees.
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tablespoon crumb mixture to each cup.
Beat cream cheese, vanilla and sugar in large bowl with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Place raspberry jelly in a Ziploc bag; snip the corner and squeeze three dots on top of each cheesecake. Swirl with toothpick.
Bake 18-20 minutes or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
Cut fresh raspberries in half; place, cut sides down on tops of cheesecakes.
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