CRUST
2 cups graham cracker crumbs
1/4 cups sugar
1/2 cup melted butter
CHEESECAKE BASE
2 – 8 ounce cream cheese blocks (room temp)
2/3 cup sugar
2 tablespoons cornstarch
2 eggs room temp
1/2 cup sour cream
1 teaspoon vanilla
BERRY SAUCE
3 cups fresh raspberries or blueberries
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 cup sweet wine
1 tablespoon cornstarch
Preheat Oven to 350*
Line 18 muffin tins with parchment baking cups
Crust: stir ingredients. Place 2 tablespoons into each tin.
Cheesecake Base: beat soft cream cheese. Add cornstarch and sugar. Add eggs one at a time. Blend in sour cream and vanilla.
Bake at 350 for 13 – 15 minutes. Cheesecake should be softly set, slightly jiggly in the center. Let cool for 30 minutes. Refrigerate before serving.
Berry Sauce: simmer on low heat 20 minutes stirring frequently. Mix 1 tablespoon water with cornstarch. Stir into the sauce until thickened.
Garnish with fresh berries & mint