Mini Cheesecakes Topped with Cherries

Topping Ingredients:

• 2 Cups Organic Bing or Sweet Cherries, pitted and halved

• ¼ Cup + 3 Tablespoons Water, divided

• 2 Tablespoons Organic Sugar

• 1 Teaspoon Pure Organic Vanilla Extract

• 2 Teaspoons Organic Cornstarch

Crust Ingredients:

• ⅓ Cup Organic Graham Cracker Crumbs

• 1 Tablespoon Organic Brown Sugar

• 1 Tablespoon Organic Butter, melted

Filling Ingredients:

• 1 (8 ounce) Package Organic Cream Cheese, softened

• ¼ Cup Organic White Sugar

• 1 ½ Teaspoons Fresh Organic Lemon Juice

• ½ Teaspoon Grated Organic Lemon Zest

• ¼ Teaspoon Organic Vanilla Extract

• 1 Organic Egg

Crust & Filling Directions:

1. Preheat oven to 325 degrees F. Grease a 6-cup muffin pan.

2. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F for 25 minutes. Cool completely in pan before removing; Refrigerate. When ready to serve, top each with the cherry & a sprig of mint until ready to serve.

Topping Directions:

1. Add cherries, sugar, and ¼ cup water to a saucepan. Place over medium-low heat and simmer until cherries break down and a sauce starts to form, about 4-5 minutes. If the pan gets too hot reduce the heat. Add vanilla and stir.

2. In a small bowl, mix 3 tablespoons of water and cornstarch until cornstarch is completely dissolved. Add to cherry sauce and mix until thickened. This will happen quickly. Remove from heat and cool.