1 c. low-fat vanilla water cookie crumbs
4 Tbls. butter, melted
8 oz. pkg. low fat cream cheese, softened
1-1/2 t. vanilla
2 t. lemon juice
1/3 c. white sugar
1 egg
6 mini tart pans
2 c. pitted tart red cherries (frozen or canned-save 1/2 c. juice from can.)
1/2 c. sugar
2 Tbls. cornstarch
In a bowl, combine cookie crumbs and butter. Press gently into 6 mini tart pans.
In a mixing bowl, combine cream cheese, vanilla, lemon juice, 1/3 c. sugar and egg; beat until smooth. Spoon into crusts and bake at 375 degrees for 12-15 minutes or until set. Cool completely.
Cherry Topping:, If using canned cherries, drain and save 1/2 c. juice. In a saucepan combine cherries, 1/2 c. juice, sugar, and cornstarch. If using frozen cherries, no need to add extra juice.
Bring to a boil, stirring occasionally; boil for 1 minute. Cool and spoon over cheesecakes. Chill for at least 2 hours.