1      cup           Vanilla wafer crumbs
   3      tablespoons   Butter or margarine -- melted
   1      package       Cream cheese; softened -- 8 oz
   1 1/2  teaspoons     Vanilla
   2      teaspoons     Lemon juice
     1/3  cup           Sugar
   1                    Egg
                        ***topping***
   1      pound         Pitted tart cherries -- canned
     1/2  cup           Sugar
   2      tablespoons   Cornstarch
                        Red food coloring -- optional
Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine
cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon
into crusts.  Bake at 375 for 12 to 15 minutes or until set. Cool
completely.  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
minute.
Cool; spoon over cheesecakes. Chill for at least 2 hours. Source: Taste of
Home; Feb./March 1995.