TEA CHEESECAKES

Tea Cheesecakes

Makes about 2 dozen.

1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, softened
24 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla extract; mix well.Spoon equal amounts of mixture (about 3 tablespoons) into each cup. Bake for 20 minutes or until cakes spring back when lightly touched. Cool, then chill. Garnish as desired. Refrigerate leftovers.

* If greased muffin cups are used, cool baked cheesecakes.Freeze for 15 minutes, remove from pans. Proceed as above.

Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate curls.

Chocolate Mini Cheesecakes

Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake for 20 to 25 minutes.

Makes about 2 dozen mini cheesecakes.