2 cups of cinnamon chex
3 tablespoons unsalted butter, melted
8 ounces Crème fraîche (here's a link to a fellow foodbuzz'er's recipe for homemade cream cheese)
1/4 cup sugar
6 ounces Mascarpone cheese
2 large eggs
2 teaspoons pure vanilla extract
OPTIONAL 1/4 cup black cherry preserves, warmed
Preheat the oven to 350°.
Line a standard 12-cup muffin pan with parchment baking cups.
In a food processor, crush the cinnamon chex and butter; process until fine crumbs form.
Spoon the crumbs into the prepared baking cups and press to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cheeses and sugar until smooth.
Then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. (Bake 20 minutes if not using preserves)
OPTIONAL: Remove from the oven and swirl warmed raspberry preserves on top of each cheesecake. (it will sink) Or make a full layer on top. (it won't sink)
Bake for an additional 7 minutes.
Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Chill the trays on the counter until room temperature then put into the refrigerator overnight.
Once completely cooled. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.