---------- Recipe via Meal-Master (tm) v8.05
       Title: Mini Cherry Cheesecakes
  Categories: Cheesecakes
       Yield: 12 Servings
       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
       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.