White Chocolate Macadamia Mini Cheesecakes

                                                                                 (Photos by KPC Photography)

Ingredients:
2 c. crushed Graham Cracker crumbs
1/2 c. sugar
1 tsp. vanilla
4 pkg. cream cheese, softened
4 eggs
2 c. white chocolate chips, melted on double boiler
1 c. crushed macadamia nuts, toasted

Preheat the oven to 325 degrees. Beat the cream cheese, sugar, vanilla and eggs in a mixer on medium/medium-high speed for 1 minute. Add the melted white chocolate while still hot into the mixer. Mix again on medium speed for 30 seconds. Line your mini muffin tins with baking cups. Spoon just enough crushed graham cracker into the cup so that you do not see the bottom. With a spoon, add the cheesecake mixture into the baking cups, filling almost all of the way to the top.

Sprinkle a small amount of macadamia nuts on top. Bake in the oven for 16 minutes.

Remove from oven and let cool completely before serving. I like mine cold so I put them in the refrigerator over night.