Mini Cherry Cheesecakes

1 cup vanilla wafer crumbs


3 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1-1/2 teaspoons vanilla extract

2 teaspoons lemon juice

1/3 cup sugar

1 egg



TOPPING:

1 pound pitted canned or frozen tart red cherries

1/2 cup sugar

2 tablespoons cornstarch

Red food coloring, optional

Directions

In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 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. Yield: 12 servings.

recipe source: Taste of Home

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