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Using a stand mixer, combine cream cheese, sugar and salt until smooth
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Add in vanilla beans and sour cream and mix until smooth
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Add in eggs, mixing just until combined
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Pour cream cheese mixture into cooled crusts, reserving 1/2 cup mixture
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Mix 1/4 cup Boysenberry Preserves into reserved cream cheese mixture
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Drizzle mixture across the top of mini cheesecakes
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Use a knife to create a swirl design
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Bake at 350° for 30-40 minutes, or until edges are set but center is slightly wobbly
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Cool completely, then refrigerate for at least 2 hours to set cheesecake
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To serve, top cheesecakes with Boysenberry Preserves, fresh whipped cream and fresh mint leaves