Raspberry Heart Cheesecakes
10 vanilla or chocolate wafer cookies
1 tablespoon sugar
1/4 teaspoon nutmeg
2 tablespoons soft butter
4 pkgs. (3 oz. each) cream cheese
3/4 cup sugar
1 cup sour cream
1 tablespoon flour
1 teaspoon real vanilla extract
1 teaspoon lemon juice
2 cups fresh or frozen (thawed) raspberries
1/4 cup sugar
handful of whole berries for garnish
Preheat oven to 325ºF.
In food processor with steel chopping blade in place, process the crumbs, sugar, cinnamon, and butter. Press lightly into 6 individual heart shaped molds, each about 1/2 to 3/4 cup capacity. Or, use a small, 6 or 8 inch, springform pan. Bake crust 5 minutes. Set aside.
Microwave cream cheese 3 minutes on half power to soften, and beat until smooth. Add sugar and eggs and beat well. Add sour cream, flour, vanilla, and lemon juice and blend well. Gently scoop into the prepared pans. Bake 45-50 minutes. Let stand at least 1 hour in oven with the door ajar before removing. Then refrigerate at least 3 hours.
Remove cheesecakes from the pan or pans, and place on serving plate. Just before serving, in food processor with steel chopping blade in place, whirl 1 cup of the raspberries with the remaining sugar until well pureed. Pass through a fine sieve and discard the seeds. Drizzle sauce over the cheesecake and garnish with the whole berries