Chocolate-Raspberry Cheesecakes

Serves 24

customer at our Mayfair Hollywood store asked me to makeover his favorite restaurant cheesecake. I use fat-free chocolate cookies on the bottom to cut the trans fats out of the recipe, reduced-fat organic cream cheese (Neufchâtel) to cut the fat and calories and, most importantly, smaller portions to cut out most of the unhealthy stuff. This recipe is reduced by approximately 620 calories, 27 grams of fat, and 20 grams of saturated fat. Ingredients: 1 container Reynolds foil baking cups 1 bag Santa Fe Farms fat-free chocolate chocolate chip cookies (24 cookies) 2 packages Organic Valley Neufchâtel cheese at room temperature 1/2 cup sugar 2 Eggland's Best eggs 1 teaspoon vanilla 2 tablespoons Wilkin & Sons raspberry seedless preserves 1 package fresh raspberries Instructions: Preheat oven to 325° Fahrenheit. Set foil baking cups in the bottom of two standard muffin pans. Place one cookie at the bottom of each cup and gently press down so they mostly cover the bottom of the cup. In a mixing bowl, combine the Neufchâtel cheese, sugar, eggs, and vanilla. Beat on high with an electric hand or stand mixer for about five minutes, until smooth, scraping down the sides as necessary. Use a soup spoon to scoop scant spoonfuls of cream cheese mixture onto the cookies, filling each tin about 2-inch from the top. Bake for 12-15 minutes, until set. Cool on a rack and then chill in the refrigerator two to three hours. When ready to eat, remove cakes with foil cups from pan and arrange on a platter. Heat raspberry preserves briefly in a small, heavy saucepan over low heat to melt. Spoon about 8 teaspoon of preserves into the center of each cheesecake. Top with three raspberries and serve. Can be made up to a day ahead of time. Each cheesecake contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 90       4 g     3 g     28 mg  96 mg  11 g     1 g     8 g     2 g     3% DV 2% DV 2% DV 2% DV