Mini Cherry Cheesecakes

• 1 cup vanilla wafer crumbs
• 2 tablespoons butter, melted
• 8 ounces cream cheese
• 1 12 teaspoons vanilla
• 2 teaspoons lemon juice
• 13 cup sugar
• 1 egg
• 1 lb pitted canned cherries
• 12 cup sugar
• 2 tablespoons cornstarch

1. In a bowl, combine crumbs and butter.
2. Press gently into the bottom of 12 paper-lined muffin cups.
3. In a mixing bowl, combine cream cheese, vanilla.
4. Lemon juice, sugar and egg; beat until smooth.
5. Spoon into crusts.
6. Bake at 375 for 12-15 minutes or until set.
7. Cool completely.
8. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice.
9. To juice, add cherries, sugar, and cornstarch.
10. Bring to a boil, stirring occasionally.
11. Boil for 1 minute.
12. Cool; spoon over cheesecakes.
13. Chill for at least 2 hours.

vanilla wafer crumbs, butter, cream cheese, vanilla, lemon juice, sugar, egg, cherries, sugar, cornstarch

Taken from www.food.com/recipe/mini-cherry-cheesecakes-172277 (may not work)