Mini Black-Bottom Cheesecakes

1 . Stage

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.

2 . Stage

Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

3 . Stage

Pour the cheesecake batter into the baking cups, filling them three-quarters full.

4 . Stage

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

5 . Stage

Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

6 . Stage

Make Ahead: The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

7 . Stage

Notes: Instead of Fromage Blanc: crème fraîche, goat cheese, lebneh or quark.

8 . Stage

Wine Recommendation: Lightly sweet Champagne: Laurent-Perrier Demi-Sec.