Mini Cheesecakes

Ingredients

1 1/4 cups graham crackers, crushed
1/4 cup sugar
4 tablespoons butter, melted
2 (8 oz.) packages cream cheese, softened
2 large eggs
2 tablespoons fresh lemon juice
1/2 cup sugar
1 (21 oz.) can cherry, strawberry, or blueberry pie filling

A Day Ahead

1.  Preheat the oven to 350°F.  Line 18 regular muffin cups with paper baking cups.  Set aside.

2.  In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter.  Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a good crust.  Set aside.

3.  In a large mixing bowl, beat the cream cheese until fluffy.  Add the eggs, lemon juice, and sugar, and beat until smooth.  Fill each baking cup with about 3 tablespoons of the cheesecake mixture.  Bake the cheesecakes for 17 - 19 minutes or until they start to crack on the surface.  Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.

4.  Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.

Before Serving

Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling.  Keep covered and refrigerated.

Makes 18 mini cheesecakes