Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake wrappers and set aside.
FOR THE CHEESECAKE CUPCAKES:
1-1/2 cups graham cracker crumbs
3 Tbsp sugar
5 Tbsp Butter,melted
1/4 tsp cinnamon
Place graham cracker crumbs in a small bowl, add sugar butter and cinnamon. Stir until all crumbs a moist. Place 1 Tbsp of crumbs into each of the cupcake liners and press down using bottom of a glass. Place cupcake tins in the freezer while you make the cheesecake filling.
4- 8 ounce blocks of cream cheese, room temperature
1-1/2 cups sugar
1/4 tsp salt
1 Tbsp cornstarch
2 tsp vanilla
4 eggs, room temperature
Add cream cheese to bowl of mixer and beat until creamy and fluffy. Add sugar, salt and cornstarch continue to beat until combined. Add vanilla and beat till combined. Turn mixer down to lowest speed and add eggs one at a time just until each egg is mixed in. Remove cupcake tins from freezer and add 3 Tbsp of filling to each crust filled liner. Tap tins lightly on counter top once each has been filled and then bake at 325 degrees. 22-24 minutes. Remove from oven to cooling rack and let cool in tins for 15 minutes. Remove from tins and let cool completely. Once cooled completely place in fridge to set at least 4-6 hours overnight is best.
1- 14 ounce jar morello cherries, drained and rinsed
Juice of 1/2 of a large lemon
2 Tbsp + 2 tsp sugar
2 Tbsp + 2 tsp brown sugar
1/4 tsp salt
1/4 cup cherry brandy
1 tsp vanilla
In a heavy bottom saute pan place cherries, lemon juice, sugar, brown sugar and salt. On medium high heat cook until cherries begin to release their juices and sugar dissolves, stirring gently with a wooden spoon.
Remove from heat pour in cherry brandy and with a long match or bbq lighter, light the cherry mixture on fire and return to burner turned down to low heat. Once the flames have burnt out add vanilla and stir with a wooden spoon gently. Drain cherries and from juice and place juice back into pan. Turn heat to high and reduce cherry liquid 5-10 minutes until thickens enough to coat the back of a wooden spoon. Remove from heat place in a small bowl. Let cherries and liquid cool completely.
Whipped Cream Topping
Place bowl and whisk attachment in the freezer at least 15 minutes before starting.
1- 8 ounce block cream cheese, room temperature
1/2 cup powdered sugar
1 tsp cherry brandy
1/2 tsp almond extract
2 cups heavy whipping cream
In bowl of mixer place cream cheese. powdered sugar, cherry brandy and almond extract, Whisk until fluffly. Slowly add whipping cream and then whisk until stiff peaks and desired piping consistency.
Once cupcakes are set, pipe whipped cream topping onto each cupcake. Top with a few of your cooled cherries and then with the back of your spoon drizzle cherry liquid syrup on top. Store in the fridge until ready to serve and ENJOY!! 🙂