Make raspberry cheesecakes with El Gato

by Erin Grasty, Ashley Hagar, and Sami Linden

Media Production Editor, Center Editor, and Graphics Designer

Ingredients:

• 1 cup crushed Oreos
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 Tbsp. lemon zest

Directions:

1. Heat oven to 325°F.
2. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

Sources: Kraft Recipes, Scott Holmes (Music)