Cheesecake!

I got the coolest cook book for Christmas! Junior's Cheesecake Cookbook. I have always loved cheese cake and have been making then quite often throughout our marriage. This book has 50 different really elaborate cakes to try. Today we made the White Chocolate and Raspberry Swirl. Also it has these really fun smaller proportion recipes for "Little Fella" cheesecakes that you make in muffin tins. We had them at Christmas and they were so cute and yummy. Here's the original little fella cheesecake recipe.
Two 8 ounce packages cream cheese (use only full fat) at room temp
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
1/3 cup heavy or whipping cream

1. Preheat the oven to 350. Line 12 muffin cups with silicone, foil, parchment, or paper liners
2. Put one package of the cream cheese, 1/4 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/2 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to over mix.
3. Divide the batter among the 12 muffin cups (fill each one almost up to the top) Place the muffin tin in a large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove form the tin) and put in the freezer until cold, at least 1 hour.

The big difference in these cheesecakes is cream in the recipe and the water bath to cook it in. But I think they taste really gourmet!