White Chocolate Raspberry Cheesecake

Preheat oven to 275ºF.

Line a standard muffin tin with 9 muffin foil liners and lightly spray with cooking spray.

In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and white chocolate.

Place a vanilla wafer to the bottom of each muffin liner and evenly spoon the batter on top of the cookie wafer. Evenly drop a small amount of raspberry jam into each of the cheesecakes and swirl with a knife.

Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Tip: if the jam seems to thick, microwave for about 6 seconds and mix with a spoon.