Mini Ricotta Cakes

5 tbsp. sweet butter, melted
2 cups Ricotta cheese, strained from any excess liquid.
2 cups Marscapone cheese or soft cream cheese
1/2 cup of hazelnut spread
2 tsp. vanilla extract
1 1/2 cups confectioners' sugar, sifted
3 eggs
12 chocolate graham crackers

Preheat oven to 325'F

In the bowl of a food processor, place the graham crackers. Pulse until they’re finely ground, then add the melted
butter and process again until thoroughly moistened.

Divide the graham crumbs among the wells of a mini muffin or mini cupcake pan, then use your fingers to press
the crumbs down firmly to flatten them into the bottom of the wells.

In a large bowl, beat the strained ricotta until smooth. Add the Marscapone cheese, vanilla and confectioners'
sugar, blending until smooth. Slowly add the eggs, blending well.

Spoon the mixture into the pan and bake for 20 to 25 minutes, checking to see if it is done by putting a toothpick
in the center and there is no batter is on it when pulled out. Remove pan from oven and let cool. Remove the
cupcakes and place on a wax paper lined rack with cracker side up.

Take the hazelnut spread and put it in a cup and place it in the microwave for 1 minute or until it is soft. Brush a
little bit of the spread on top of the cracker crumbs covering completely. Chill until time to serve.

Makes 1 dozen