How to Make Homemade Cherry Cheesecake Cups

• Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray with cooking spray.
• Place one vanilla wafer into each liner. For a thicker crust, use one wafers.
  12 Vanilla Wafers
• Make the Cheesecake Filling. In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
  16 Ounces Cream Cheese, 1/2 Cup Granulated Sugar, 1 Teaspoon Vanilla Extract
• Add eggs and mix just until combined. Avoid overmixing, which can add too much air to the batter.
  2 Large Eggs
• Fill each cupcake liner about three-quarters full.
• Bake the Cheesecakes. Bake for 30 minutes or until the centers are mostly set with a slight jiggle remaining.
• Allow the cheesecakes to cool completely in the pan before transferring to the refrigerator. Chill for at least 4 hours, though overnight is even better.
• Make the Homemade Cherry Topping. In a small saucepan, combine cherries and sugar over medium heat.
  3 Cups Cherries, 1/3 Cup Granulated Sugar
• In a separate small bowl, stir together cornstarch and water until smooth. Add to the cherries.
  1 Tablespoon Cornstarch, 2 Tablespoons Water
• Cook while stirring frequently until the mixture thickens and becomes glossy, about 5 to 8 minutes.
• Remove from heat and stir in lemon juice and vanilla or almond extract.
  1 Teaspoon Lemon Juice, 1/2 Teaspoon Vanilla Extract
• Allow the topping to cool completely before spooning over chilled cheesecakes.