PREPARATION:

1. Drain thawed raspberries in fine-meshed sieve over 1-cup glass measure. Reserve syrup.
2. Preheat oven to 350°F. Grease 12 (2-1/2-inch) muffin cups.
3. Brush melted butter onto 1 phyllo sheet. Cover with second phyllo sheet; brush with butter. Repeat with remaining sheets of phyllo and butter. Cut stack of phyllo dough in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares. Gently fit each stacked square into prepared muffin cup.
4. Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 teaspoon juice and vanilla in food processor or blender; process until smooth. Divide cheese mixture evenly over phyllo squares.
5. Bake 10 to 15 minutes until lightly browned. Carefully remove cheesecake blossoms from muffin cups to wire racks; cool completely.
6. Meanwhile, to prepare raspberry sauce, bring reserved raspberry syrup to a boil in small saucepan over medium-high heat. Cook until reduced to 3/4 cup, stirring occasionally.
7. Place thawed raspberries in food processor or blender; process until smooth. Press through fine-meshed sieve with back of spoon to remove seeds; discard seeds. Combine raspberry purée, reduced syrup, remaining 1/2 cup sugar and 3 teaspoons juice in small bowl; mix well. To serve, spoon raspberry sauce onto 12 dessert plates. Place 1 cheesecake blossom on each plate. Garnish with fresh raspberries and kiwifruit, if desired.