Mini blueberry cheesecake.

Recipe adapted from the cupcake book Laura got me.

1 cup graham cracker crumbs
5 tablespoons butter, melted
2 cups ricotta cheese
2 cups cream cheese
2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
3 eggs
1/2 cup blueberries

Preheat to 325. Prepare 12 liners.

Crumble graham crackers, stir in melted butter. Spoon crumb mixture into bottom of cups, press firmly, set aside to set.

Beat ricotta until smooth. Add cream cheese, vanilla, and sugar. Blend until smooth.

Slowly add eggs, blending well. Fold in blueberries.

Spoon into cups, bake for 25 min. Cool/chill. Top with additional blueberries.