Quick-and-Easy Fried Mini Cheesecakes

Ingredients

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese
• at room temperature
• 1-2/3 cups granulated sugar
• divided
• 2 eggs
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. pure vanilla extract
• 2 cups vegetable oil
• for frying
• 1 Tbsp. ground cinnamon
• 12 small flour tortillas
• 3/4 cup chocolate syrup
• 1-1/2 cups sliced strawberries Safeway 1 lb For $3.99 thru 02/09
• 3/4 cup thawed Cool Whip Whipped Topping

Instructions

1. Heat oven to 375 degrees F.
2. Spray a 12-cup muffin pan lightly with cooking spray.
3. Beat cream cheese, 2/3 cup sugar, eggs, lemon juice and vanilla in large bowl with mixer until well blended; spoon into prepared muffin cups.
4. Bake for 20 to 25 min.
5. or until golden brown around edges and set in centres.
6. Remove from oven and let stand 5 min.
7. Heat oil in heavy skillet to 350 degrees F. Meanwhile, combine remaining sugar with cinnamon; set aside.
8. Place 1 cheesecake in the centre of a tortilla.
9. Fold bottom of tortilla up and over cheesecake, and then fold in sides over cheesecake to make a cheesecake bundle.
10. Repeat with remaining cheesecakes and tortillas.
11. Fry cheesecake bundles, in batches, in hot oil for 1 min.
12. or until tortillas are golden, then turn over and fry 1 min.
13. Remove from oil and place on a paper towel-covered plate; dab off excess oil.
14. While warm, place tortilla bundles, one at a time, in sugar-cinnamon mixture and toss to coat.
15. Serve cheesecakes drizzled with chocolate syrup; top with strawberries and whipped topping.