Back to the subject...here's the recipe for the mini-cheesecakes adapted from Cook's Country Magazine.
Mini Raspberry and Strawberry Cheesecakes
12 Keebler Sandies cookies (they fit perfectly into muffin tins--I used Pecan Sandies because I love pecans)
1/4 cup seedless raspberry jam
1/4 cup strawberry jam (I used sugar-free because I had it on hand)
8 oz. cream cheese, softened
1/2 cup fat-free sweetened condensed milk
2 large eggs
6 fresh raspberries
3 fresh strawberries
Heat oven to 300. Line a muffin pan with 12 liners. Place one cookie in the bottom of each liner. I decided to do half as strawberry and half as raspberry, so place 1 tsp of raspberry jam on top of 6 cookies and 1 tsp strawberry jam on the other 6 cookies.
I had to mark the half of my pan with raspberry filling so I could tell them apart once they were baked. Then I placed the raspberry cheesecakes in a different container to cool. Otherwise I would have mixed them up before I topped them.
These were a huge hit with everyone who tried them! I'm planning to make them again for my PEO dessert next week, in a double batch. I may add in a blueberry flavor next time--red white and blue. So easy to do!