Spoon cream cheese mixture over wafers. Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries.

Make sure the Cream Cheese is at room temperature ... more until all the Eggs are in the Cheesecake batter. Now, let’s put it all together. Place the cupcake liners in a cupcake tin.