Cheesecake Coffee Cups

Directions

1. 1
   Pour the strong 3/4 cup of coffee into a mixing bowl.
2. 2
   Crumble the pound cake into the coffee and mix until the coffee soaks through.
3. 3
   Press the pound cake mixture into the bottom of a muffin pan, approx 1/2 full.
4. 4
   Blend the cream cheese and condensed milk until smooth.
5. 5
   Add the pudding powder and whip until firm.
6. 6
   Spoon the cheesecake mixture on to the pound cake mixture in the muffin pan.
7. 7
   Place the pan in the freezer for 4-6 hours.
8. 8
   Remove the cheesecakes by running a knife around the edges, and let sit for 10 minute.
9. 9
   Microwave the raspberry preserves for 30-40 secs and drizzle over the cheesecake cups.