1 c  Vanilla wafer crumbs
      3 tb Butter or margarine; melted
      1 pk Cream cheese; softened, 8 oz
  1 1/2 ts Vanilla
      2 ts Lemon juice
    1/3 c  Sugar
      1    Egg
           ***topping***
      1 lb Pitted tart cherries; canned
    1/2 c  Sugar
      2 tb 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.
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