| 1. |
Heat oven to 375 °F (190 °C). Place 12 cupcake liners in a cupcake pan. |
| 2. |
In a small bowl, combine graham cracker crumbs and butter, mix well. |
| 3. |
Spoon a tablespoon of crumb mixture into the bottom of each liner. Refrigerate until ready to go. |
| 4. |
In a medium bowl, using a hand mixer, beat both cream cheeses until fluffy. |
| 5. |
Add lemon juice, egg whites, vanilla and sugar and beat until smooth. |
| 6. |
Spoon 2 tablespoons of mixture into each muffin liner; bake until set, about 15 minutes. |
| 7. |
Remove and allow to cool. Top each cheesecake with 1 tablespoon cherry pie filling. |
