Cheesecake Treats with Raspberry Swirl

What you will need:

1 cup whole, fresh raspberries

2 Tbsp Patricia and Paul Raspberry dark balsamic vinegar

2 eggs

¼ c granulated sugar

1 Tbsp Patricia and Paul Lemon fused EVOO

1 cup cream cheese

12 round vanilla wafer cookies

Preparation:

Preheat the oven to 350F. Line a muffin tin with cupcake papers.

In a small saucepan over medium heat, mash the raspberries slightly with a wooden spoon. Add the balsamic and mix well. Bring just to a boil, remove from the heat, and let cool.

In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition, to form a creamy, smooth mixture.

In the bottom of each cup, place one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway, add 2 Tbsp of the raspberry mixture, and top with more cream cheese mixture. The cupcake papers should be two-thirds full. Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the center an working your way out in a spiral motion.

Bake for 12 minutes, until puffed and the edges are just golden. Let cool completely in the pan before enjoying.