mini cheesecakes

• 1/3 cup graham cracker crumbs
• 1 tbsp sugar
• 1 tbsp melted butter
• 1 packages philadelphia cream cheese
• 1/4 tbsp vanilla
• 1 1/2 tsp lemon juice
• 1/2 cup lemon zest (or 1tbsp)
• 1 packages foil cupcake holders
• 1 egg
• 1 can of your favorite cherry or blueberry pie filling

1. preheat oven to 325F
2. in medium bowl combine ingredients for crust and mix til there are no clumps
3. line cupcake pan with foils
4. add 1 tbsp of crumbs to each cupcake pressing firmly with spoon so flat and firm
5. place in oven for 5 min
6. remove and let cool
7. mix on high the cream cheese, vanilla, lemon juice, lemon zest, and sugar
8. when fluffy add egg and continue mixing
9. fill cupcakes 3/4 full with topping
10. place back in oven for 25 min.
11. (filling will rise and settle while cooling)
12. remove and let cool till no longer warm
13. top off with your favorite cherry or blueberry filling (keep can refrigerated so cold and ready to eat)
14. ok if not but best if refrigerated for 20min

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, lemon juice, lemon zest, holders, egg, favorite cherry

Taken from cookpad.com/us/recipes/332490-mini-cheesecakes (may not work)