Mini Cherry cheesecake

MINI CHERRY CHEESECAKE

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
In a medium bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are all coated with the butter.
Using a tablespoon measuring spoon, scoop a tablespoon into each cupcake liner.
Using a flat bottomed glass, press the cup into the crust to make a firm crust. Set aside.

In a large bowl, add in the cream cheese
and sugar. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.
Add the sour cream, vanilla, and salt. Beat until combined.
Add in the eggs one at a time and beat just until the egg is incorporated. Scrape down the bowl before adding the next.
Scoop 1 ¼ tablespoons of the cheesecake mixture into the crust.
Scoop 1 teaspoon of cherry filling on top of the cheesecake mixture.
Scoop an additional 1 ¼ tablespoons of cream cheese mixture onto the cherry filling.
Place in the preheated oven and bake for 17-22 minutes or until the edges are firm and the center is set.
Let the cheesecakes sit at room temperature until completely cooled.
Place the cheesecakes in the fridge to chill overnight.
Before serving, spoon cherry pie filling on top of the cheesecake.
Store in an airtight container in the fridge.

Cucumbers with a BANG!