Ingredients (Crust)

2 envelopes graham crackers (approx. 15 crackers or 2 cups of crumbs)

8 tablespoons butter, melted

8 tablespoons white granulated sugar

Ingredients (Filling)

2 (8 ounce) packages cream cheese, room temp.

¾ cup white sugar

2 large eggs, room temp.

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling, blended

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Directions

1. Preheat oven to 350 F. Line a 24-cup miniature muffin pan with paper liners or prepare 18 regular sized muffin pan slots. **I used a non-stick muffin pan and sprayed it heavily with non-stick spray instead of using paper liners.

2. Pulse graham crackers in a blender or food processor until you have fine crumbs. Add melted butter and sugar and mix until combined. Spoon 1-2 heaping tablespoons (depending on muffin tin you are using) of graham cracker crumbs into the base of each muffin tin. Press down until you have a flat base crust. Set aside.

3. In a large bowl combine cream cheese, white sugar, eggs, and vanilla. Beat with a handheld mixer until combined and batter is smooth. Pour batter into prefilled graham cracker slots.

4. Bake for 15-18 minutes until cheesecake is set. Remove and allow to cool for 20 minutes.

5. Blend the cherry filling until smooth. Add a couple drops of red food coloring if your filling is too dark. When ready to enjoy, pour over cheesecake and serve.

   *TIPS: Store cheesecake in the refrigerator with cherry topping in a separate container until ready to enjoy.