MINI CHERRY CHEESECAKES

Steps:

• 1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip:
• 2. **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
• 3. Preheat oven to 350°F. Place a paper cupcake liner in each of the 12 cups of a muffin pan.
• 4. Place a vanilla wafer, flat side down, in each muffin cup.
• 5. Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
• 6. Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
• 7. Add eggs, one at a time, beating well after each.
• 8. Spoon cream cheese mixture over wafers, filling liners to within about 1/4 inch from the top. (NOTE: There may be a little left over. You can put another vanilla wafer in a ramekin or stoneware mug, then add remaining filling; bake alongside the muffin tin.)
• 9. Bake at 350°F for 20 minutes.
• 10. Allow cheesecakes to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the cherries.)
• 11. When cheesecakes have cooled, spoon 3 cherries, and a bit of the sauce, onto each. Refrigerate while preparing the drizzle.
• 12. In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together the sour cream, powdered sugar and 1/4 teaspoon lemon juice; stir until no lumps remain. (Add extra powdered sugar by teaspoon until desired consistency is achieved.)
• 13. Use spoon to drizzle over top the cherries.
• 14. Refrigerate, and chill thoroughly, before serving. Refrigerate leftovers.