Mini Cherry Cheesecakes

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