12 round shortbread cookies (like Walker’s)
½ cup strawberry, raspberry, blueberry or blackberry jam
1 (8 ounce) package cream cheese, softened
½ cup sweetened condensed milk
Fresh strawberries, raspberries, blueberries or blackberries for garnish (depends on the kind of jam you chose)
Preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners and put cookies in bottom. Cover each cookie with 1 teaspoon jam.
Beat together, cream cheese, condensed milk and eggs until smooth. Pour batter into muffin cups. Bake for about 20 minutes – until set. Cool on wire rack. Refrigerate at least 1 hour.
Remove mini cheesecakes from muffin tin. Glaze each cheesecake with remaining jam (slightly warmed so it will spread thinly). Top with a fresh berry, if desired.