2 cups graham cracker crumbs
1/4 cups sugar
1/2 cup melted butter
2 – 8 ounce cream cheese blocks – room temp
2/3 cup sugar
2 tablespoons cornstarch
2 eggs room temp
1/2 cup sour cream
1 teaspoon vanilla
3 cups fresh raspberries or blueberries
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 cup sweet wine
1 tablespoon cornstarch
GARNISH fresh berries & mint
Preheat Oven to 350*
Line 18 muffin tins with parchment baking cups
Crust – place all ingredients in a medium size bowl, and stir until well combined. Place two tablespoons into lined muffin tin, pat down with your fingers or use a wooden pastry tool. You will have left over crumb mix, you can freeze for another use. Place muffin tin in freezer as you make the cheesecake base.
Cheesecake Base place soft cream cheese in a mixing bowl. Beat well on a medium speed. Add the cornstarch and sugar, mix until well blended.Add eggs one at a time. Mixing well after each addition and scraping the sides of the bowl. Blend in the sour cream and vanilla. Divide between the muffin tins.
Bake at 350* for 13 – 15 minutes. Cheesecake should be softly set, with still a little jiggle in the center. Let cool for 30 minutes, then refrigerate one hour before serving.
Berry Sauce In a large sauce pan stir together sugar and spices. Add the berries and sweet wine. Simmer berries on low heat for about 20 minutes stirring frequently. Mix 1 tablespoon water with the cornstarch, and stir into the berry sauce until thickened. Take off the stove top and cool. Refrigerate until ready to use.
Garnish each cheesecake with a spoonful of berry sauce, fresh berries and a mint leaf.
These cheesecakes hold up very well being made a few days in advance. They also freeze well.