Cheesecake Crowns

Directions

1. Preheat oven to 400°. Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan.
2. In a small bowl, combine flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle about 1 tablespoon into each muffin cup. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups.
3. Bake until filling is almost set and pastry is golden brown, 20-25 minutes. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set.
4. For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. If desired, toss berries with apricot jam to coat; palce on top of pastries. Drizzle with glaze. Refrigerate leftovers.