Black Bottom Mini Cheesecakes

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Topping: 1 tablespoon amaretto

Topping: 1 tablespoon granulated sugar

Topping: 1/2 cup regular or reduced-fat sour cream

1 1/2 teaspoons vanilla extract

2 large eggs

1/3 cup granulated sugar

2 (8-ounce) blocks regular or reduced-fat cream cheese, softened

3 tablespoons amaretto

1 1/2 cups chopped Sunsweet« Pitted Prunes

1/3 cup packed brown sugar

2 tablespoons butter


Line 12 (23/4-inch) muffin cups with paper cups. Combine graham cracker crumbs and almonds; sprinkle evenly in bottoms of cups. In medium skillet, stir butter and brown sugar over medium heat until melted. Stir in prunes and amaretto. Reduce heat to low and simmer, stirring, for 1 minute or until slightly reduced. Spoon prunes over crumbs, pressing with back of oiled spoon to an even layer. Set aside. Preheat oven to 300║F. In large bowl, beat cream cheese on medium speed until creamy. Gradually beat in 1/3 cup sugar, blending until sugar dissolves. Scrape bowl frequently. On low speed, beat in eggs, one at a time. Beat in vanilla. Spoon filling over prunes. Bake for 15 to 20 minutes or until almost set in center. Remove from oven and cool in pan on wire rack. Combine topping ingredients and spread over cheesecakes. Refrigerate for 3 hours. Serve or remove from pan to covered container and refrigerate for up to 2 days.

To serve, carefully remove cheesecakes from paper liners to dessert plates. Garnish as desired. Makes 12 servings.