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12 mini cheesecakes
1 cup250 mLchocolate cookie crumbs
3 tbsp45 mLbutter, melted
1 pkg8 oz/250gcream cheese, softened
1/4 cup50 mLgranulated sugar
1 1/2 tsp7 mLvanilla extract
1 tbsp15 mLRobin Hood® Original All Purpose Flour
1/3 cup80 mLCarnation® Evaporated Milk, Regular, 2% or Fat Free
1/4 cup50 mLsour cream
1/2 cup125 mLSmucker’s® Pure Raspberry Jam
Garnish: raspberries, chocolate drizzle, optional
1 : Preheat oven to 350°F (180°C). Line 12 muffin cups with paperliners.
2 : Combine crumbs and melted butter in small bowl. Divide evenly in prepared muffin cups and press down with the back of a spoon. Bake in preheated oven 7-8 minutes.
3 : Beat cream cheese with sugar, vanilla and egg. Mix in flour, milk and sour cream. Pour over partially baked crust. Swirl raspberry jam into filling mixture. Bake in preheated oven, 20- 25 minutes or until centre no longer jiggles. Cool. Garnish if desired.
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