Petite Cherry Cheesecakes
1 cup vanill wafer crumbs
4 Tablespoons melted butter
8 ounces cream cheese -- softened
1/3 cup sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla
1 pound can tart, pitted cherries
1/2 cup sugar
1 1/2 tablespoons corn starch
red food coloring
Line 12 muffin tins with paper baking cups.
Combine cookie crumbs and melted butter. Spoon about 1 tblsp. crumbs into bottom of each cup and press gently.
Beat cream cheese with 1/3 cup sugar, egg, lemon juice and vanilla until smooth. Spoon into baking cups.
Bake at 375° for 15 minutes. Cool
For topping: In a medium saucepan, combine cherries with 1/2 cup sugar and cornstarch and mix well.
Cook and stir until thickened, add food coloring to desired color.
Spoon cherry mix over cheescakes and chill thoroughly.