Reindeer Cherry Cheesecake Tarts

• 300 g (1/2 of 600-g pkg.) frozen cherries, thawed, juice reserved and divided
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 pkg. (85 g) Jell-O Cherry Jelly Powder
• 1 Tbsp. corn starch
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup thawed Cool Whip Whipped Topping, divided
• 2 pkg. (120 g each) mini graham cracker pie crusts (12 crusts)
• 24 miniature pretzel twists
• 2 oz. Baker's Semi-Sweet Chocolate, melted
• 24 Baker's Semi-Sweet Chocolate Chips
• 12 maraschino cherries, well drained

1. Add enough water to reserved cherry juice to measure 1/2 cup; pour into medium saucepan.
2. Add 1/2 cup sugar, dry jelly powder and corn starch; mix well.
3. Bring to boil, stirring occasionally; cook and stir 2 min.
4. Cool 20 min.
5. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
6. Stir in 1/4 cup Cool Whip; spread onto bottoms of pie crusts.
7. Top with sweet cherries and jelly glaze.
8. Refrigerate 3 hours.
9. Meanwhile, cover baking sheet with parchment.
10. Use fork to dip pretzels, 1 at a time, into chocolate; holding pretzel over bowl, gently shake off excess chocolate.
11. Place on prepared baking sheet.
12. Refrigerate 15 min.
13. or until ready to use.
14. Decorate tops of tarts with pretzels and remaining ingredients to resemble reindeer as shown in photo.

sugar, corn starch, cream cheese, topping, graham cracker pie crusts, chocolate, chocolate chips, maraschino cherries

Taken from www.kraftrecipes.com/recipes/reindeer-cherry-cheesecake-tarts-185562.aspx (may not work)