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Preheat the oven to 350°. Line a standard 12-cup muffin pan with
foil baking cups and spray the cups with vegetable oil spray. In a
food processor, crush the chocolate wafer cookies. Add the butter
and process until fine crumbs form. Spoon the chocolate cookie
crumbs into the prepared baking cups and press with the bottom of
a glass to compact. Bake for 5 minutes, or until almost set. Leave
the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at
medium speed until smooth. Beat in the fromage blanc, 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. Remove from the oven and spread 1 teaspoon of the
warmed raspberry preserves on top of each cheesecake. Transfer
the muffin tin to the freezer and chill the cheesecakes until set,
about 15 minutes.
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