Savory Cheesecake Bites

Crust:

3/4 C. dry bread crumbs

3 T. butter, melted

Filling:

2 8 oz. package cream cheese, softened

3 eggs

1 1/2 t. flour

1 C. sour cream

Smoked Salmon filling:

1/3 C. finely chopped smoked salmon

1 T. chopped fresh dill

2 t. lemon juice

Fresh dill sprigs

Peppy pizza filling:

3 T. tomato sauce

4 T. freshly grated Parmesan cheese

1/2 t. basil

1/4 t. oregano

1/3 C. pepperoni finely diced

1/4 C. sweet red pepper, finely diced

Slivered sweet red pepper

Tex-Mex filling:

1 T. chopped fresh cilantro

1 T. lime juice

1/2 t. chili powder

1/4 t. ground cumin

1/4 C. finely diced chorizo

Spray 5 miniature tart tins generously with nonstick cooking spray or brush evenly with shortening. In bowl, combine bread crumbs and butter until moistened. Press 1 tsp. into bottom of each tart tin. Bake in 300°F oven for 8 minutes or until toasted and set.

In bowl, beat cream cheese; beat in eggs, 1 at a time. Beat in flour and then the sour cream. Divide batter among 3 bowls.

Smoked Salmon Filling: Stir salmon, dill and lemon juice into first bowl.

Peppy Pizza Filling: Stir tomato sauce, Parmesan, basil, oregano, pepperoni and diced red pepper into second bowl.

Tex-Mex Filling: Stir cilantro, lime juice, chili powder, cumin and chorizo into third bowl.

Spoon 1 tbsp. filling over each tart base. Bake in 300°F oven for 20 minutes or just until filling is set. Let cool to room temperature on rack. Cover and refrigerate for at least 2 hours or for up to 24 hours.

Run knife around edge of each cheesecake to loosen; transfer to serving platter. Garnish smoked salmon cheesecakes with fresh dill sprigs. Garnish pizza cheesecakes with red pepper slivers. Let stand at room temperature for 30 minutes before serving.

Makes about 60 hors d'oeuvres

Note: Three different fillings provide a variety of tastes and colors. If you prefer one filling only, triple the ingredients for the one you choose.