So rich, creamy, and with a touch of chocolate - this lower fat dessert is delightful!
Preparation Time: 20 mins
Cooking Time: 25 mins
Extra Time: 3 hrs
(or several hours, for refrigeration)
Yield: 12 x mini cakes
MINI CHEESECAKES: Place eggs, sour half-and-half, cottage cheese, sugar, flour, and vanilla in blender container or food processor work bowl fitted with steel blade. Cover; process until smooth. Stir in chocolate pieces.
Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350°F for 25 minutes. Cool to room temperature; chill several hours.
To serve, remove foil cups from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.
RASPBERRY SAUCE: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.
* If fresh raspberries are not available, substitute frozen raspberries.