Cranberry Cheesecake Cups

Servings: 24

24 vanilla wafer cookies
1 (16 ounce) can whole berry cranberry sauce
1 tablespoon cornstarch
3 (8 ounce) packages plus one (3 ounce) package
cream cheese, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
3 large eggs

Heat oven to 325 degrees F. Line 24 muffin cups with paper liners; place one vanilla wafer in each.

Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool.

Using an electric mixer, beat cream cheese, sugar and lemon peel until light and fluffy. Beat in 1 egg at a time.

Spoon 1 heaping tablespoon of cheese mixture into each cup. Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture. Dot surface of each cup with remaining cranberry mixture and swirl top gently.