Recipe - Mini Cherry Cheesecakes

1 cup Vanilla wafer crumbs
3 tablespoon Butter or margarine; melted
1 pack Cream cheese; softened; 8 oz
1 One half teaspoon Vanilla
2 teaspoon Lemon juice
1/3 cup Sugar
1 Egg

TOPPING
1 pound Pitted tart cherries; canned
One half cup Sugar
2 tablespoon Cornstarch
Red food coloring; optional

Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paperlined 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 One half 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 dunlapcu@epix.net on Mar 5, 1998