Mini Raspberry Cheesecakes

Directions

1. 1
   Sprinkle 1-1/4 tsp.
2. 2
   graham crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
3. 3
   Beat cream cheese, cottage cheese, sugar and vanilla with mixer until well blended.
4. 4
   Add sour cream and cornstarch; mix well.
5. 5
   Add eggs, 1 at a time, beating after each just until blended.
6. 6
   Spoon 3-1/2 Tbsp.
7. 7
   batter into each prepared cup.
8. 8
   Bake in 350 degrees F standard oven 20 min.
9. 9
   or until centers are almost set.
10. 10
    Cool completely.
11. 11
    (Do not remove cheesecakes from pans.)
12. 12
    Refrigerate 3 hours.
13. 13
    Remove cheesecakes from pans and paper liners just before serving.
14. 14
    Cook jam in small saucepan on low heat 5 min.
15. 15
    or just until jam is melted, stirring constantly.
16. 16
    Drizzle heaping 1/2 tsp.
17. 17
    jam over each cheesecake.