1- Preheat oven to 375. Line 24 mini-muffin cups with paper liner" spray the liners with nonstick spray. Microwave honey in a med microwavable bowl on high until warm, about 10 seconds. Add the gingersnap crumbs: mix well. Spoon 1 Scant tsp of the crumb mixture into the bottom of each muffin cup.

2. With an electric mixer on high speed, beat the cream cheese, sugar, egg, orange zest, and almond extract in a bowl until fluffy. about 3 minutes. Spoon 1 level tsp of the mixture into each muffin cup. Bake until cakes are puffed and set in the center, about 9 minutes. Cool in the pans on a rack.

3. Microwave the jam in a med microwavable bowl on high just until it beginns to bubble, about 15 seconds. Gently stir in the blueberries until evenly coated. Spoon 5-6 blueberries over each cheesecake. Refrigerate until ready to serve.

For more tried and true recipes hop on over to Trista at the Pumkin Patch every thursday for Tasty Thursdays... Today is Dessert Edition.

Labels: Food - Recipes, Tasty Thursday