Bite Size Cheesecakes

Directions

1. 1
   Blend the first 4 ingredients until smooth.
2. 2
   Spray mini muffin pans with non-stick spray.
3. 3
   Sprinkle 1/4 to 1/2 teaspoon of graham cracker crumbs in each mini muffin cup.
4. 4
   Shake mini muffin pan back and forth until crumbs are even.
5. 5
   Fill cups with mixture. Bake at 325° for 20 minutes or until golden brown around the edges of each mini cheesecake.
6. 6
   Cool for three to five minutes, then run a very small knife around the edges and then use a cookie sheet to flip the cheesecakes.
7. 7
   After completely cooled, top with sour cream and cherry pie filling.
8. 8
   Makes 6 dozen.
9. 9
   You can freeze ahead of time in an airtight container without the topping.