Katrina's Mini cheesecake

Katrina's Mini Cheesecakes

Pam cooking spray
20 reduced fat Nilla Wafers
3 packages of  cream cheese
1/3 cup Raw sugar
1 reg. container plain yogurt
3 teaspoons Vanilla Extract
2 teaspoons all-purpose flour
2 lg. eggwhites

Preheat your oven to 300 degrees F. Line your muffin tin with your cupcake mini liners. Lightly spray with Pam cooking spray. Place a Nilla wafer into each mini cupcake liner, flat side down preferably. I made mine fit, had to crack them just a little bit.
Mix all ingredients but Nilla wafers in your electric mixer fitted with beaters to beat the cream cheese and sugar...add the rest of your ingredients on low speed and DO NOT OVERMIX!
Put you batter into a small pitcher with a pour spout, this helps a lot when filling up your cupcakes. Bake 12 to 16 minutes, or until they are set. They may puff up on top a bit and they will crack, but don't worry...your fruit filling will cover these cracks up. Top each little mini cheesecake with the topping of your choice..........:)

Cherry Filling

2 cans pitted cherries, drained but reserve 1/2 the juice
1/4 cup to 1/2 cup Raw sugar
2 teaspoons cornstarch

Add your cherries to a pot......add splenda to taste (you may like it sweeter)
mix cornstarch with a little cherry juice and allow to come to a boil....once thick, remove from heat and COOL..........

add 1 teaspoon cherry topping to each mini cheesecake....

Bon Appetit!