• 1 cup (8oz) Philadelphia cheese
• (200 ml) Heavy Cream
• 2 eggs
• 6 tablespoon Sugar
• 3 tbsp AP flour
• 1 teaspoon vanilla
• Jam/preserve of your choice (Optional)
• Store bought pie crust (Optional)

For the whipped topping

• Whipped Cream
• Food Coloring

1. Preheat your oven to 350F
2. Leave the cream cheese and eggs out until they become room temperature.
3. Beat the cream cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the vanilla. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
4. Add in the flour until everything in incorporated.
5. Grease your mini muffin tins and place your crusts in if you’d like.
6. Fill with cheese mixture three quarters of the way up.
7. Bake in the oven for 40-50 minutes. The tops should be golden brown.
8. Allow the cheesecakes to cool down completely. You can put them in the fridge to set as well.
9. Put a spoonful of your jam in the center of your mini cheesecakes
10. Top with colored whipped cream