Mini Cherry Cheesecakes

1 c Vanilla wafer crumbs

3 tb Butter or margarine; melted

1 pk Cream cheese; softened, 8 oz

1 1/2 ts Vanilla

2 ts Lemon juice

1/3 c Sugar

1 Egg

***topping*** 1 lb Pitted tart cherries; canned

1/2 c Sugar

2 tb Cornstarch

Red food coloring; optional Recipe by: Sue Klapper 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 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. Source: Taste of Home; Feb./March 1995. -----