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1
Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure.
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2
Reserve Syrup.
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3
Preheat oven to 350F Grease 12 (2 1/2 inch) muffin cups.
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4
Brush melted butter onto 1 phyllo sheet.
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5
Cover with second phyllo sheet; brush with butter.
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6
Repeat with remaining sheets of phyllo.
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7
Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares.
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8
Gently fit each stacked square into prepared muffin cup.
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9
Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender.
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10
Process until smooth.
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11
Divide mixture evenly among muffin cups.
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12
Bake 10 to 15 minutes or until lightly browned.
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13
Carefully remove from muffin cups to wire racks to cool.
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14
Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat.
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15
Cook until reduced to 3/4 cup, stirring occasionally.
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16
Place thawed raspberries in food processor or blender.
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17
Process until smooth.
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18
Press through fine-meshed sieve with back of spoon to remove seeds.
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19
Combine raspberry puree, reduced syrup, remaining 1/2 cup sugar and 3 tsp lemon juice in small bowl.
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20
Mix well.
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21
To serve, spoon raspberry sauce onto 12 dessert plates.
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22
Place cheesecake blossom on each plate.
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23
Garnish, if desired, with whole raspberries and mint leaves.
