Raspberry Mini Cheesecakes

Directions

1. 1
   Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
2. 2
   Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
3. 3
   Beat cream cheese until fluffy, about 2 minutes.
4. 4
   Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
5. 5
   Divide batter between each cupcake liner.
6. 6
   Bake until set, about 20 minutes.
7. 7
   Let cool on rack for 20 minutes, then refrigerate 1 hour.
8. 8
   To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
9. 9
   Garnish with fresh raspberries if desired.