Mini Cherry Cheesecakes

• 1 1/4 cup crushed Graham Crackers
• 1/4 cup sugar
• 4 TBSP butter, melted
• 2 x 8 oz packages cream cheese, softened
• 2 large eggs
• 2 TBSP fresh lemon juice
• 21 oz can cherry pie filling

A Day Ahead

1. Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups.
2. In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar and melted butter. 
3. Place 2 TBSP of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust.
4. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice and sugar, and beet until smooth.
5. Fill each baking cup with about 3 TBSP of the cheesecake mixture.
6. Bake the cheesecakes for 17 - 19 minutes or until they crack on top.
7. Cool in the muffin pan for 5 minutes, then remove cheesecakes to a wire rack. 
8. Place the cooled cheesecakes (with paper liners still attached) in a covered container adn refrigerate overnight.

Before Serving

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