Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.
Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.
Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.
These were very good - and surprisingly low calorie. They are a little dry compared to higher-fat cheesecake. They come out pretty flat, too. But they are really easy to make, and were great with fresh strawberries.
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