Mini Greek Yogurt Cheesecakes with Berry Compote

Ingredients
1/4 cup melted butter
7-8 graham crackers

1 block of cream cheese (8 oz), room temperature
3/4 cups of non fat Greek yogurt, room temperature
1/3 cup of granulated white sugar
1/2 tsp vanilla extract
1 tsp lemon juice
1 egg

1/2 cup of fresh raspberries
1/2 cup of fresh blueberries
1 tb granulated white sugar
1 tb of water
1 tsp lemon juice
1/2 tb cornstarch

1. Preheat the oven to 350F.

2. Crush the graham crackers in a plastic bowl using a bowl or rolling pin. Mix the graham crackers with the butter.

3. Spray the mini muffin tin with a light coating of cooking spray. Press the crumbs in each muffin insert, and bake for about 10 minutes or until slightly browned.

4. Make the filling: mix the cream cheese and Greek yogurt using a whisk. Add the sugar, vanilla and lemon juice, and mix. Add the egg, and mix well.

5. Turn down the oven temperature to 325F. Place the muffin tin on a baking tray, and scoop out the filling into each muffin insert. Place in the oven, and right before closing the oven door, pour hot water into the baking tray to create a water bath.

6. Bake for 45-50 minutes, or until slightly set. Some cheesecakes may brown a bit.

7. Remove the muffin tin from the tray and let it sit in room temperature for about an hour. Place in the fridge for at least 5 hours. (Better overnight!)

8. Make the berry compote by combining the berries, lemon juice, sugar and water in a small pot over medium heat. When the berries soften, break and boil, add the cornstarch. Stir until thickened. Serve with the cheesecakes.