Directions
Crust: Preheat oven to 350°F. Line 24-cup mini muffin pan with paper liners. Stir graham cracker crumbs with sugar until combined; stir in melted butter. Divide evenly into bottom of cups, pressing down to form crusts. Bake for about 5 minutes or until lightly golden and set. Let cool completely.
Filling: Reduce oven temperature to 325°F. Using electric mixer, beat together cream cheese, sugar, vanilla and salt until smooth and fluffy. Mix in white chocolate until blended; beat in egg until incorporated. Fold in sour cream. Spoon evenly over each crust.
Bake for 15 to 18 minutes or until just set. Let cool to room temperature in pan on rack. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Topping: In heavy-bottom saucepan set over medium-high heat, combine cherries, 1/2 cup wine, and sugar. Bring to boil, stirring often; cook for about 5 minutes or until sugar dissolves completely.
Whisk remaining wine with cornstarch until smooth and stir into cherry mixture; cook, stirring occasionally, for 3 to 5 minutes or until thickened. Let cool completely. To serve, spoon 1 tsp (5 mL) cherry topping over each cheesecake. Garnish with white chocolate.
Wine Pairing
Beringer Main & Vine™ White Zinfandel
