Mini Cheese Cake Cups

Yield: 3 dozen

Crust Ingredients

• 4 ounces vanilla wafers
• 1 tablespoon granulated sugar
• 1 tablespoon unsalted butter, softened

Filling Ingredients

• 2 8-oz pkgs cream cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs

Topping Ingredients

• 1/2 pint sour cream
• 3 Tbsp sugar
• 1 tsp vanilla
• Marachino cherries

Preheat oven to 350 degrees.

Crust:
Grind fine vanilla wafers and mix with sugar and butter. Put 1 tsp into miniature tart pans lined with paper cups.

Filling:
Beat cream cheese, 1/2 cup sugar and 1 tsp vanilla, add eggs and mix well. Put 1 tablespoon of filling on top of each cup of crumbs, bake in preheated oven for 15 minutes, or until the tops start to crack. Remove pans and increase oven temperature to 450 degrees.

Topping:
Mix sour cream, 3 Tbsp sugar and 1 tsp vanilla. After cheese cakes have cooled slightly, put 1 teaspoon of topping on top of each. Bake for 5 minutes at 450 degrees, place maraschino cherry half on top. Requires refrigeration.

~adopted by John Sesonsky