From the August, 1990 Better Homes and Gardens Magazine.

Ingredients

 ⅓ cup crushed vanilla wafers

 2 tablespoons butter

 1 8 ounce pkg cream cheese

 ½ cup sugar

 1 tablespoon flour

 1 teaspoon vanilla

 2 eggs

 3 tablespoons milk

RASPBERRY SAUCE

 1 ½ cups loose-pack frozen raspberries

 ¼ cup sugar

 1 teaspoon lemon juice

 1 tablespoon raspberry liqueur

Fresh raspberries, to garnish

Method

Crust:

1. Grease sides and bottoms of 8 muffin cups. For crust, stir together crushed wafers and butter. Divide mixture among muffin cups. Press onto bottoms of cups to form a firm, even crust.

Filling:

1. In a mixer bowl, beat cream cheese, sugar, flour and vanilla with electric mixer on low speed until well combined. Add eggs; beat just until combined. Stir in milk.

2. Pour cream cheese mixture into muffin cups. Bake in a 350 degree oven about 20 minutes or until centers appear set. Cool. Chill 2 hours at least. Loosen sides of cheesecakes with a narrow spatula; remove from muffin cups. Place each on a dessert plate. Spoon about 1 tablespoon sauce over each; top with several fresh raspberries.

Sauce:

In a blender container or food processor bowl combine 1 1/2 cups loose-pack frozen raspberries, sugar, lemon juice and raspberry liqueur. Cover, blend until smooth. Sieve to remove seeds. Makes 3/4 cup.