White Chocolate Blueberry Mousse Cheesecakes

Directions

1. Step 1
   Place 12 cupcake liners in a cupcake pan.

2. Step 2
   Mix together the cookie crumbs and butter. Spoon evenly into cupcake liners and press firmly into the bottom of each liner. Set aside.

3. Step 3
   Beat the cream cheese until creamy. Add the powdered sugar and vanilla and beat again.

4. Step 4
   Melt 4 ounces of the white chocolate according to package directions. Spoon into the cream cheese mixture and beat until creamy.

5. Step 5
   Add the heavy whipping cream and beat until light and fluffy.

6. Step 6
   Spoon the cheesecake mixture evenly on top of the prepared crust. Smooth each one out with the back of a spoon.

7. Step 7
   In a large bowl, fold together the fruit filling and 3 cups of Cool Whip to create a mousse.

8. Step 8
   Spoon the blueberry mousse evenly on top of the white chocolate cheesecake layer. Smooth it out with the back of a spoon.

9. Step 9
   Refrigerate 4-6 hours.

10. Step 10
    Spoon the remaining Cool Whip into a piping bag. Swirl on top of each cheesecake.

11. Step 11
    Use a vegetable peeler to shave the remaining white chocolate into little pieces. Sprinkle on top of each cupcake.