Mini Black-bottom Cheesecakes

nonstick spray
24 plain chocolate wafer cookies
3 tbsp butter (melted)
8 oz cream cheese (room temp)
1/4 c sugar
2/3 fromage blanc (6 ounces) (at room temperature)
2 large eggs
2 teaspoon(s) pure vanilla extract
1/4 (s)  raspberry preserves (warmed)

Preheat the oven to 350F. Line a standard 12-c muffin pan with foil baking cups and spray with nonstick spray. In a food processor, crush the wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 mins, or until almost set. Leave the oven on.

Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

Bake the cheesecakes for 15 mins. Remove from the oven and spread 1 tsp of raspberry preserves on top of each cheesecake, (you can topped it with cherry if you like, just like I did). Transfer the muffin tin to the freezer and chill the cheesecakes for about 15 mins.

Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a pltter and serve.

CHEF's note: cheesecake can be refrigerated for up to 4 days.
                      instead of fromage blanc > creme fraiche, goat cheese, lebneh or quark