Ingredients:
For mini cheesecakes:
2 1/2 bricks (8oz size) softened cream cheese - used low fat
1 1/4 cup sugar ( or splenda for low carb version)
3 eggs
1 tsp vanilla
12 regular sized vanilla wafer cookies
Strawberry Jam Topping:
2 cups chopped fresh strawberries
1/3 cup strawberry jam (sugar free jam for low carb version)
Directions:
Using an electric hand held mixer, blend the soften cream cheese, sugar, eggs and vanilla together until smooth. Place a vanilla wafer cookie inside a cupcake liner in a muffin pan (see notes). Bake in a 325 degree oven for 30-35 minutes until done. Allow to cool down and then chill in fridge for several hours before serving. Note: If your vanilla wafers are not big enough to fit the pan, break a few in half and line as desired. I also recommend aluminum foil

Make the strawberry jam topping 1 hour before serving. First chop strawberries. Then gently heat jam on medium heat and stir in chopped strawberries. Cook for 2-3 minutes. Chill mixture for one hour. Serve over cheesecakes. Enjoy.
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