Ingredients
| 1 cup | vanilla wafer crumbs | | 3 tbsp. | butter or | | margarine, melted | | 1 pkg. (8 oz.) | cream cheese, softened | | 1-1/2 tsp. | vanilla | | 2 tsp. | lemon juice | | 1/3 cup | sugar | | 1 | egg |
Topping
| 1 can (1 lb.) | pitted tart cherries | | 1/2 cup | sugar | | 2 tbsp. | cornstarch | | Red food coloring (optional) |
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Instructions
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°F for 12 to 15 minutes or until set. Cool completely.
Drain cherries, reserving 1/2 cup juice in a saucepan; 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.
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