Mini Black-Bottom Cheesecakes
Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 ounces), at room temperature
1/4 cup seedless raspberry preserves, warmed
Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate 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 minutes, or until almost set. Leave the oven on.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
TIP: Instead of fromage blanc, substitute crème fraîche or goat cheese.