Ingredients
Cheesecake:
24 vanilla wafers
3 T butter, melted
2 packages (8 ounces each) cream cheese
1 package (8 ounces each) reduced fat cream cheese
3/4 cup granulated sugar
1 1/2 teaspoon vanilla
3 eggs
Fresh Raspberry Topping:
2 cups raspberries
1 cup sugar
1 tablespoon cornstarch
Delicious Blueberry Topping
1/2 cup sugar
3 t cornstarch
1 pint fresh or frozen blueberries
2 t lemon juice
1 T butter
Preparation
PREPARATION: Heat oven to 325°.
Line muffin tins with foil liners. Crush vanilla wafers to a fine crumb, then mix in melted butter. Drop a spoonful of wafer mixture into each muffin tin and press with bottom of a glass to form crust. In a mixing bowl, combine cream cheese, vanilla, and sugar; beat until well blended. Beat in eggs until blended. Pour cream cheese mixture into pan, filling each liner about 3/4-full. Bake for 25-30 minutes.
Fresh Raspberry Topping:
Combine the berries and sugar and a little water, bring to the boil and simmer for 3 minutes. Mix the corn starch out with water and add to the berries and cook the mixture, stirring, for 5 minutes or until it has thickened.
Delicious Blueberry Topping
Combine all ingredients except butter and cook and stir until thick. Stir in butter and remove from heat and cool.
