- 4 PEEK FREANS Lifestyle Selections Shortcake Biscuits, crushed
- 1 (250 g) package PHILADELPHIA Light Cream Cheese Spread
- 1 cup low-fat cottage cheese
- 3 tablespoons sugar
- 1/4 teaspoon vanilla
- 1/4 cup light sour cream
- 1 teaspoon cornstarch
- 1 egg
- 2 tablespoons KRAFT Pure Red Raspberry Jam
- Heat oven to 350 degrees F. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon evenly into prepared muffin cups.
- Bake 30 min or until centres are almost set. Cool completely. Refrigerate at least 3 hours. Remove cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on serving plate.
- Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes. Store leftovers in refrigerator.