INDIVIDUAL STRAWBERRY CHEESECAKE TARTS

Steps:

• For the Crust:.
• Preheat the oven to 350 degrees F.
• Line 18 regular-sized cupcake cups.
• Combine the graham cracker crumbs and macadamia nuts in a bowl.
• Add sugar and mix well.
• Add butter and mix until everything is well incorporated.
• Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
• Push down on the graham cracker mixture and try to make a flat crust.
• Bake in oven for 8 minutes,.
• Take out of the oven, and let cool.
• For the Cheesecake Filling:.
• ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
• Preheat the oven to 375 degrees F.
• Cream together the cream cheese and the sugar until it is smooth.
• Add eggs one at a time, until they are well incorporated.
• Add vanilla (and lemon juice if you choose to).
• Fill each liner 2/3 of the way full.
• Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
• Place in the refrigerator to allow to cool.
• To make the Strawberry topping:.
• Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
• Add the strawberry gelatin.
• Set aside.
• Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
• Place the strawberries, upside down, on the tarts.
• Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
• Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
• Alternatives:.
• Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
• Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
• You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.