22 Nabisco Famous Wafers (half the package), processed into fine crumbs
1/4 cup butter, melted
1 tablespoon sugar
2 packages, 8 ounces each, cream cheese, at room temperature
1/2 cup sugar
4 ounces white chocolate, melted
1 tablespoon Frangelico liqueur
1/2 teaspoon vanilla
2 eggs, at room temperature
Preheat oven to 325º. Line mini-muffin tins with paper liners (will make approximately 48).
Combine chocolate cookie crumbs, butter and sugar. Tamp about 1 teaspoon into the bottom of each muffin tin opening. Set aside.
With paddle attachment of electric mixer, mix cream cheese for about 30 seconds. Scrape down sides. Add sugar and process for about 30 seconds. Scrape down sides. Add chocolate and flavorings and mix for 30 seconds again. Add eggs, one at a time, mixing just till incorporated.
Spoon about a tablespoon of filling on top of chocolate crust. Bake about 12-15 minutes, till puffed but not browned. Cool, then refrigerate or freeze well covered.
To serve, top each with some raspberry sauce or white chocolate ganache (I gently melt some white chocolate and a small amount of cream in the microwave, stir till smooth), then a beautiful ripe raspberry. The paper wrappers can be removed...a much easier process when the cheesecakes are frozen.