Petite Raspberry Cheese Cakes
Kay Depew

18                                vanilla wafers
2                                  eggs
2 – 8 oz. pkgs.           cream cheese,  softened
¾ c                             sugar
2  T                             lemon juice - separated
1  t                               vanilla
  a little dark chocolate ice cream topping (I use Smucker’s Dove Dark Chocolate Topping)
1 package                  frozen raspberries
¼ c                            sugar
1 T                              corn starch 

             Pre heat oven to 375º.           

            Beat together, cream cheese, sugar, eggs, vanilla and 1 T of the lemon juice until light and fluffy.
            Line muffin tins with paper bake cups and place a vanilla wafer in the bottom of each.  
            Fill each cup, almost full, with cream cheese mixture.  Drizzle a little dark chocolate ice cream topping over the mixture and swirl around with a toothpick.     Bake for 20 minutes or until each is set.
            While that’s baking, combine raspberries, remaining 1 T of lemon juice and the sugar in a sauce pan and bring to a boil. Adjust sugar and lemon juice to your taste.
            Strain out the seeds and return to the sauce pan along with a tablespoon of corn starch, to thicken the sauce.   (Mix the corn starch with a tablespoon of water before slowly adding it to the raspberry mixture while stirring).  Let raspberry mixture cool and then pour over the cream cheese base.
            Refrigerate 6 hours or overnight.