Mini Cherry Cheesecakes

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Title: Mini Cherry Cheesecakes
Categories: Cheesecakes
Yield: 12 Servings

1 c Vanilla wafer crumbs
3 tb Butter or margarine; melted
1 pk Cream cheese; softened, 8 oz
1 1/2 ts Vanilla
2 ts Lemon juice
1/3 c Sugar
1 Egg
***topping***
1 lb Pitted tart cherries; canned
1/2 c Sugar
2 tb Cornstarch
Red food coloring; optional

Recipe by: Sue Klapper

In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paper-lined muffin cups. In a
mixing bowl, combine cream cheese, vanilla, lemon
juice, sugar and egg; beat until smooth. Spoon into
crusts. Bake at 375 for 12 to 15 minutes or until set.
Cool completely. Drain cherries, reserving 1/2 cup
juice in a saucepan; discard remaining juice. To
juice, add cherries, sugar, cornstarch, and food
coloring if desired. Bring to a boil, stirring
occasionally; boil for 1 minute. Cool; spoon over
cheesecakes. Chill for at least 2 hours.

Source: Taste of Home; Feb./March 1995.

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