Ingredients:
2 c. chocolate animal crackers
2 Tbs. Fleischmann's spreadable olive oil butter (you can use any kind)
1/2 c. sugar
2 pkg. cream cheese (8 oz. each)
2 tsp. vanilla
2 eggs
1 c. white chocolate chips, melted in the microwave (30 seconds, stir, and then 15 second intervals)
1-1 1/2 c. Raspberries, frozen and then thawed (need the juice, don't drain)
Preheat oven to 350 degrees. In a food processor, combine the chocolate animal crackers and 2 Tbs. butter until soft crumbs form. Line mini muffin tins with cupcake liners. Spoon about 1 1/2 tsp. (eyeball it) into each cup, and don't worry about pressing down, it will melt and form a bottom in the cooking process. In an electric mixer, beat the sugar and cream cheese until smooth. Be sure and wipe down the sides because the cream cheese tends to stick. Add the vanilla and the 2 eggs on low speed. Beat in the cooled white chocolate and let mix until light and fluffy (about 1-2 minutes). Spoon into each mini muffin cup (ends up making 48 mini). Add a raspberry and some of the raspberry juice to the top of each cheesecake bite. Bake in the oven for 15-17 minutes. Let cool on wire rack. Enjoy!
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