Black-Bottom Raspberry Cheesecakes

I'm posting this recipe without having actually tasted the results yet! Yikes, maybe I'll have to re-post after I've served them this evening. :)

(Note: I've tasted them now. They were yummy!)

Black-Bottom Raspberry Cheesecakes

Ingredients:
1 cup of finely crushed Oreos or chocolate wafer cookies
3 tablespoons butter, melted
8 ounces of cream cheese, softened
1/4 cup sugar
6 ounces Greek yogurt
2 eggs
2 teaspoons vanilla
1/4 cup Solo brand raspberry cake and pastry filling

Preheat oven to 350 degrees. Line regular muffin tin with 12 foil baking cups. Spray the cups with cooking spray.

If you haven't already crushed your Oreos, do so now. You can use a food processor or just smash them in a ziploc bag with a rolling pin like I do.

Drop the cookie crumbs into a small bowl. Add the melted butter and stir until butter is completely incorporated into the cookie crumbs. Spoon crumb mixture into muffin cups evenly. Use bottom of a glass to press them down.

Bake for 5 minutes at 350. You can leave the oven on after you pull them out.

In a medium bowl, beat the cream cheese and the sugar until smooth. Beat in the Greek yogurt. Then add the eggs and vanilla and beat again.

Pour or scoop the batter into the baking cups. They should be about 3/4 full.

Bake the cheescakes for 15 minutes at 350. They should be soft in the center still. Warm the raspberry filling in the microwave for 20 seconds. Then spoon no more than a teaspoon on the top of each cheesecake.

Transfer muffin tin to freezer and chill for at least 15 minutes. Remove tin from freezer and peel foil baking cups off cheesecakes. Place cheesecakes on a platter to serve. The cheesecakes can be refrigerated for up to 4 days.

Yields: 12 cheesecakes