1/4 cup seedless red raspberry jam
1 teaspoon water
1/2 pint raspberries
1/2 cup sour half-and-half
2 cups (1 pound) Wisconsin ricotta cheese
2/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/3 cup mini semi-sweet chocolate pieces
12 chocolate wafer cookies
For the raspberry sauce, 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 the cheesecakes, preheat the 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.
To serve, remove the foil cups from the cheesecakes. Place the cakes cookie side down on a serving plate. Serve with the raspberry sauce.