16 oz PHILADELPHIA Cream Cheese, softened1 cup granulated sugar1 tsp butter extract2 eggs12 vanilla wafer cookies1 cup seedless raspberry jam1 pt fresh raspberry2 Tbsp powdered sugar for dusting
- HEAT oven to 350°F.
- PLACE a paper cupcake liner in each of 12 muffin cups.
- BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
- PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
- ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.