Mini Cheesecakes
Makes two 4-inch cheesecakes

cooking spray
1 1/2 ounces crispy shortbread cookies or graham crackers, broken into 1/2-inch pieces
1/2 tablespoon  unsalted butter, cut in 4 pieces
8 ounces cream cheese cut in 16 pieces
1/4 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 350°F. 
Lightly coat two 4-inch (1 1/4 cup) springform pans with cooking spray.

Place the cookie pieces in the work bowl; pulse 5 times on chop to break up. 
Add the butter and process 15 to 20 seconds on chop until buttered crumbs are formed.
Press into the bottoms of the two prepared pans. 
Bake in the preheated oven for 10 minutes. 
Place in the freezer for 5 to 10 minutes to cool completely. 

When cool, wrap each pan in a sheet of aluminum foil so that foil comes at least 1 inch up the sides. 

Do not wash the work bowl. 
Place the cream cheese and sugar in the work bowl. 
Chop for 10 seconds to combine. 
Scrape the bottom and sides of the bowl. 
Add the egg and vanilla
Chop until smooth, about 10 seconds.
Scrape the bowl and process for another 5 seconds. 

Divide the batter evenly between the two prepared pans. 
Place two pans in a larger pan and add 1/2 inch of hot water. 
Bake in the preheated oven for 25 minutes. 
Remove from the oven, remove foil, and place on a rack to cool completely. 

Cover and refrigerate for at least 4 hours before serving. 
May be double-wrapped and frozen for up to one month. 

Note:
May also be made in four 4-ounce ramekins or custard cups. 
Omit the crust, and follow directions as given. 
Baking time will be 22 minutes. 

from the Cuisinart Mini-Prep Plus Manual