Miniature Cherry Cheesecakes ~ by Sarah

Wes doesn't like sweets (ridiculous, I know), but he does have a weakness for cherry cheesecake.  Since today is Valentine's Day, I'm cooking him a meat and potatoes meal (literally), but I wanted some sort of yummy dessert for him.  I found this recipe on Tasty Kitchen.  This is a website run by Pioneer Woman with recipes submitted by subscribers.  Audrey and I "tested" one after we made them today and they're delicious!  And so cute!

Ingredients:
FOR THE CRUST:
1 1/4 c. graham cracker crumbs (It takes about one whole package of crushed crackers to get this amount.  I put the crackers in a Ziploc bag, then rolled over them with a rolling pin to crush them.)
3 T. sugar
1/3 c. butter, melted

FOR THE CHEESECAKE:
16 oz. cream cheese
1/2 c. sugar
2 eggs
1 t. vanilla
1 can (about 20 oz.) cherry topping (or any other fruit filling of your choice)

Directions:
Preheat oven to 350 degrees.  Line 1 1/2 muffin tins (18 spaces) with cupcake liners.  Mix graham crackers, sugar, and melted butter.  Press a spoonful into each cupcake liner and press firmly to the bottom.

Beat cream cheese, sugar, eggs, and vanilla until thick and creamy.  Spoon mixture onto graham cracker crust, filling about 3/4 full.  Bake for 15 minutes or until a toothpick inserted comes out mostly clean.  The tops will round out and crack and that's when you know they're done.  (Note: It took mine another 10 minutes or so to cook after my 15-minute buzzer went off!)

Let them cool, then add cherry filling to the top.  These are best when served cold.