Mini Cheesecakes

Instructions

• 1Preheat the oven to 325°F. Grease four, 4-inch springform pans. Line the bottoms with parchment paper.
• 2Put the cookies in a food processor, and process to form crumbs. Add the melted butter and process to combine.
• 3Divide the cookie mixture evenly between the pans. Using the back of a spoon, press the cookie mixture over the pan bottoms. Refrigerate until required.
• 4Assemble the mixer using the glass bowl and scraper beater. Put the cream cheese, ½ cup sugar and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes until smooth Turn the dial to LIGHT MIXING and add the eggs, one at a time, beating well between additions.
• 5Pour the cream cheese mixture over the cookie bases.
• 6Bake for 20-25 minutes until just set.
• 7Remove the cheesecakes from oven and stand at room temperature until cool. Refrigerate overnight.
• 8Top with whipped cream and raspberries. Serve dusted with powdered sugar.