Crunchy Cheese Tarts

Tartlets:
Defrost Ungers 3" tartlets and bake for 20 minutes.
Cheesecake:
Heat oven to 425. Combine first 6 ingredients and beat until smooth. Add eggs. Pour into tartlets and bake for 30 minutes. Cool completly and refrigerate.
Cream:
In a small mixing bowl, combine whipping cream, confection sugar and vanilla rosmarie cream. Beat until stiff and garnish over cheese tarts. Top with Bakers Choice Hazelnut Brittle and Extra Mini Chocolate Chips.
For Parve Cheese tart, use parve cream cheese and sour cream. Add 1/4 C. Whipping Cream to batter.