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.

Taste of Home; Feb./March 1995.

NOTES : Instead of topping, for a quick and easy alternative, we use canned
cherry pie filling.
Posted to TNT Recipes Digest by Theresa on Mar 5, 1998