Cheesecake Tarts with Raspberry Sauce

Last night was our monthly Book Club meeting at my house.  In our group, the hostess cooks dinner for everyone, and we all enjoy a relaxing meal and conversation.  I haven't entertained in a while and I forgot how much fun it was to plan a sit down dinner, and bring out the good dishes...in this case my Mom's china, which she keeps at my house since she doesn't entertain much anymore.  It was a good time also, to spruce up the house and get out the Easter Decorations. 

For dessert, I served Brownies and mini Cheesecake Tarts with Raspberry Sauce.  They take a little work, but are easy to make ahead of time:

2 8 oz. pkg. cream cheese softened

3/4 c sugar

3 eggs separated

butter

1/2 c graham cracker crumbs

Cream together the cream cheese and sugar; add slightly beaten egg yolks.  In a separate bowl, beat egg whites until stiff and fold into cream cheese mixture.  Butter 18 miniature muffin tins, and coat with the cracker crumbs. Fill each cup 3/4's full.

Bake 350 for 15 min.

When cool, top with raspberry sauce and refrigerate until ready to serve

Raspberry Sauce

1 10 oz. pkg. frozen raspberries, thawed

2 tablespoons currant jelly

1/4 tsp. lemon juice

t tablespoon apricot brandy

1 tablespoon cornstarch dissolved in two tablespoons water

Heat berries in a saucepan, and add the rest of the ingredients.  Bring to a boil, and then thicken with cornstarch mixture.