I seem to get my best ideas from store cupboard ingredients that need using up or left overs. The Oreos I had forgotten about since I used them for cupcakes and the cherries were in my freezer. Cream cheese is always in my fridge since it can be used in many ways and put together they turn into these tasty morsels.
Mini Oreo & Cherry Cheesecakes
For the base
160g Oreo biscuits
60g butter, melted
For the cheesecake centre
400g cream cheese
100g caster sugar
1 tsp vanilla extract
2 tbsp lemon juice
12 frozen cherries, defrosted
1 tbsp cherry liquor
For the topping
300g frozen cherries, defrosted
1 tsp corn flour
In a small bowl, soak the 12 cherries in the cherry liquor and set aside.
Preheat the oven to 180C/160C fan. Base line and grease the sides of a 12-hole muffin tin.
Put the Oreos into a food bag and bash until you have fairly fine crumbs. In a bowl, mix the Oreo crumbs with the melted butter, then divide evenly between the muffin tins and press into the base.
Place the cream cheese, caster sugar, eggs, vanilla extract and lemon juice into a bowl and beat with an electric whisk until smooth. Drain the cherries, reserving the liquor. Place a cherry onto each Oreo base then top with the cheesecake mixture until about two thirds full.
Bake in the preheated oven for 15 minutes. Leave to cool.
In a saucepan, gently heat the cherries and their juices until just below boiling and add the reserved cherry liquor. In a small bowl mix the cornflour with 1-2 tsp of water until you have a fairly liquid paste. Bring the cherries to a simmer and slowly add the cornflour, stirring all the time until the mixture thickens. Leave to cool slightly, and then use to top the cheesecakes. Refrigerate for 2 hours before serving
You can omit the Cherry Liquor and use readymade cherry pie filling for the topping.