Shelly's Recipe

MINI CHOCOLATE CHIP CHEESECAKES WITH RASPBERRY SAUCE

Category: Cheesecake

3 eggs
1/2 cup sour half-and-half
2 cups dry curd cottage cheese
2/3 cup sugar
2 tbsp flour
1 tsp vanilla
1/3 cup mini semi-sweet chocolate pieces
12 chocolate wafer cookies

Raspberry Sauce:
1/4 cup seedless red raspberry jam
1 tsp water
1/2 pint raspberries

Place eggs, sour half-and-half, cheese, sugar, flour, and vanilla in blender container or food processor work bowl fitted with steel blade. Cover; process until smooth. Stir in chocolate pieces.

Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350 for 25 minutes. Cool to room temperature; chill several hours. To serve, remove foil cup from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.

Raspberry Sauce: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.