Mini Cheesecakes

I dug out an old recipe today and made these mini cheesecakes topped with cherry preserves and they were the perfect size for dessert and absolutely delicious! They're also super-easy to make! You can use cupcake-size baking cups or mini baking cups and whichever preserves you like. You can also use a Nilla wafer on the bottom if you don't care for graham crackers.

MINI CHEESECAKES

• 1 cup graham cracker crumbs (or Nilla Wafers on the bottom)

• 4 tablespoons butter (melted)

• 2 8-oz. blocks of Philadelphia cream cheese (softened)

• 1/2 cup sugar

• 2 eggs

• 2 tsp. vanilla extract

• 1 13-oz. jar cherry preserves (Bonne Maman)

Directions:

1. Combine graham cracker crumbs and melted butter - mix well. Spoon into cupcake-size baking cups and lightly press into the bottom.

2. Beat cream cheese with mixer until fluffy. Gradually add the sugar.

3. Add egg and vanilla, mix.

4. Spoon into graham cracker crusts.

5. Bake at 350 degrees F for 15-20 minutes.

6. Chill for at least 2 hours.

7. Add 1 tsp. of preserves to each cheesecake.

Makes 1 dozen mini cheesecakes (if using mini baking cups, makes 2 dozen).