Mini-Cheesecakes with Pamela’s Cookies

http://us.penguingroup.com/nf/Book/BookDisplay/0,,9781583332788,00.html

These cute little cakes make wonderful desserts for children or for adults who don’t want a huge serving. For those with larger appetites, eat two instead of just one. They freeze very well and are nice to have on hand for unexpected company or when you just want a quick treat for yourself. You can also serve them in the foil liners

Crust

6 Pamela’s Pecan Shortbread or Lemon Shortbread cookies, crumbled

1 tablespoon cane sugar

Filling

1 pound cream cheese at room temperature

¾ cup cane sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 tablespoon cornstarch

1/4 teaspoon table salt

¾ cup cherry pie filling, (Comstock or Wilderness)

1. Preheat the oven to 375°F. Line a standard 12-cup muffin pan with foil liners; spray the inside of each liner with cooking spray; set aside.

2. Place the crumbled cookies and sugar in a food processor and pulse until the cookies resemble fine crumbs. Press a heaping tablespoon on the bottom and up the side of each prepared foil liner.

3. Wipe out the food processor with a paper towel. Add the cream cheese, sugar, eggs, vanilla, cornstarch, and salt and process the batter until thoroughly blended and very smooth. Pour the mixture among the 12 muffin cups, divided evenly.

4. Bake 20 minutes, or until the tops are firm. Cool the cheesecakes to room temperature. (They will firm up as they cool.) Refrigerate until serving time.

5. To serve, place a tablespoon of cherry pie filling on top of each cheesecake. Freeze leftover cheesecakes tightly wrapped for up to 2 weeks, then defrost before serving.

Serves 12.