Mini Cheesecakes

Directions

1. 1
   Preheat oven to 300 F.
2. 2
   Combine crumbs, sugar, and butter. Press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.
3. 3
   In a large mixing bowl, beat cream cheese and yogurt cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tbsp) into prepared cups.
4. 4
   Bake 20 minutes or until cakes spring back when lightly touched. Cool on wire rack for 15 minutes, then refrigerate. Garnish as desired.
5. 5
   If you used greased muffin cups, put the pans in the freezer for 15 minutes after they've cooled, then remove them from the pans. Works like a charm.
6. 6
   *For a chocolate variation, add 1 cup melted chocolate chips to the batter.
7. 7
   *For the micro mini variation, use 1 tbsp batter in the cups and bake for 10 minutes.
8. 8
   I love these. They can be made ahead and freeze beautifully.