Ingredients:

• 14 graham cracker squares, rolled fine
• 3 T. butter, melted
• 1 pkg. (8 oz) cream cheese, softened
• 1/3 c. sugar
• 1 t. vanilla
• 1 egg, lightly beaten
• 18 fresh raspberries or blackberries

Directions:

1. In a small bowl, combine the graham cracker crumbs and butter.
2. Press gently onto the bottom of 18 paper-lined miniature muffin cups.
3. In another bowl, beat the cream cheese, sugar and vanilla until smooth.
4. Add egg; beat on low until just combined. Spoon over crusts.
5. Bake at 350º for 12-14 min. or until centers are set.
6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
7. Refrigerate for at least 1 hour.
8. To serve, top cheesecakes with raspberries or blackberries.

Servings: 18 mini cheesecakes