12 servings
| 1 | cup vanilla wafer
cookies, crushed |
| 3 | tablespoons
margarine, melted |
| 8 | ounces cream
cheese, softened |
| 1 1/2 | teaspoons vanilla
extract |
| 2 | teaspoons lemon
juice |
| 1/3 | cup sugar |
| 1 | each egg |
| 1 | pound pitted canned
or frozen tart red cherries |
| 1/2 | cup sugar |
| 2 | tablespoons
cornstarch |
| Red food color |
In a bowl, combine crumbs and
butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl,
combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into
crusts. Bake at 375 degrees for 12-15 minutes or until set. Cool completely. Drain
cherries, reserving 1/2 cup juice in sauce pan; 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.
Prep: 0:20 Cook: 0:15 Stand: 2:00 Total: 2:35
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