Mini Cheesecakes w/ Fresh Raspberries

I made this for Father's Day (courtesy of a little inspiration from Mel) - they were delicious, and so cute.  Next time I have to bring something sweet to a party or shower, this is it!  So easy to throw together, just requires a little chilling before serving.

Yields 24 mini cheesecakes (requires 2 standard muffin tins and 24 paper liners)
1 package shortbread cookies, 2"diameter (I used Keebler Sandies) - 24 cookies total
2 8-ounce package cream cheese, softened
1 tsp. vanilla
1 can sweetened condensed milk (14 oz.)
4 large eggs
fresh raspberries, optional
Preheat the oven to 300 degrees. Line 2 standard 12-cup muffin tin with cupcake liners. Press one shortbread cookie in the bottom of each of the liners.
With hand mixer, beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk and vanilla, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
Divide the batter evenly among the cupcake liners. Bake until set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
Remove the cheesecakes from the muffin tin. . Garnish the top of each cheesecake with a fresh raspberry or two, if desired. Serve.
(modified from Cook’s Country April/May 2010 and My Kitchen Cafe)