I found this recipe in Taste of Home mag. a long time ago. I have taken them to carry-ins at work and to family functions.. and never bring any home. They are easy to make and I usually have all the ingred. in the house. I have also used Thank you cherry pie filling instead of making the cherry topping. I double it when I want to take them to a family function..I hope you enjoy these.
In a bowl, combine crumbs and butter. Press gently into bottom of 12 paper lined muffin cups. ( I press these down with a cup )
In a mixing bowl combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth; spoon into crusts. Bake at 375 degrees for 12-15 min or until set. Cool completely. (It's about a Tbsp and a half per cup)
Drain cherries reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 min. Cool; spoon over cheesecakes chill for at least 2 hrs.