Mini Cherry Cheesecakes

• 1 cup crushed vanilla wafers (about 30 wafers)
• 3 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons lemon juice
• 1-1/2 teaspoons vanilla extract
• 1 large egg, room temperature, lightly beaten
• 1 pound pitted canned or frozen tart red cherries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• Red food coloring, optional

1. Preheat oven to 350u0b0. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
2. Bake until centers are almost set, 12-15 minutes. Cool completely.
3. For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

vanilla wafers, butter, cream cheese, sugar, lemon juice, vanilla, egg, cherries, sugar, cornstarch, red food coloring

Taken from www.tasteofhome.com/recipes/mini-cherry-cheesecakes/ (may not work)