Mini Cheesecakes

12* Girl Scout shortbread cookies (or Lorna Doones but G.S. cookies are
better because they're thinner)
two 8 ounce packages cream cheese, softened
2 eggs
1/2 cup sugar
1/3 cup heavy cream (or evaporated milk)
1 tsp. vanilla
1 tsp. lemon juice
1/2 can pie filling (or preserves)

Line muffin tins with cupcake papers and place one cookie in bottom of
each. Mix together cream cheese, eggs, sugar, cream, vanilla and lemon
juice until well blended and divide into the muffin tins. Bake in 350
degrees oven 15 minutes or until set. Cool and top with pie filling.

* Although recipe says 12, I usually find it makes a few more..

To top with fresh fruit instead of pie filling:

Mix 1/2 cup sour cream with 2 tablespoons sugar.

Remove cheesecakes from oven after 12 minutes. Spoon a bit of the sour
cream mixture on top of each cheesecake and carefully spread it around
(doesn't have to cover). Return cheesecakes to oven for 1 minute. Turn off
oven. Leave cheesecakes in oven for 5 additional minutes. Top with fresh
fruit (I like strawberries or kiwi & raspberries) before topping is
completely set.


Jenn B In SWMO



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