Mini Chocolate Chip Cheesecakes with Raspberry Sauce

servings
12

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For raspberry sauce:
1	Microwave the jam and water in a 2-cup bowl on high for 1 minute or until melted when stirred. Fold in the raspberries. Refrigerate until ready to use.
For cheesecakes:
1	Heat oven to 350°F. Place the eggs, half-and-half, cheese, sugar, flour, and vanilla in a blender container or food processor work bowl fitted with a steel blade. Cover and process until smooth. Stir in the chocolate pieces. Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake for 25 minutes. Remove from the oven and cool to room temperature. When cooled, place in the refrigerator and chill for several hours.
2	To serve, remove the foil cups from the cheesecakes. Place the cakes cookie side down on a serving plate. Serve with the raspberry sauce.

For raspberry sauce:
1	Microwave the jam and water in a 2-cup bowl on high for 1 minute or until melted when stirred. Fold in the raspberries. Refrigerate until ready to use.
For cheesecakes:
1	Heat oven to 350°F. Place the eggs, half-and-half, cheese, sugar, flour, and vanilla in a blender container or food processor work bowl fitted with a steel blade. Cover and process until smooth. Stir in the chocolate pieces. Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake for 25 minutes. Remove from the oven and cool to room temperature. When cooled, place in the refrigerator and chill for several hours.
2	To serve, remove the foil cups from the cheesecakes. Place the cakes cookie side down on a serving plate. Serve with the raspberry sauce.