Cherry Mini Cheesecakes

Directions

1. 1
   Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
2. 2
   Melt the butter in a medium skillet over medium heat.
3. 3
   Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes.
4. 4
   Divide the cherries with their juices evenly among the prepared ramekins.
5. 5
   Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth.
6. 6
   Pour the filling into the ramekins.
7. 7
   Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes.
8. 8
   Cool the cheesecakes on a rack in the ramekins.
9. 9
   Cover and refrigerate for at least 2 hours before serving.
10. 10
    When ready to serve, run a small knife around the outside of the cheesecakes.
11. 11
    Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom.
12. 12
    Lightly dust with cocoa.