A Sweet recipe for individual cherry cheesecakes. This is a delicious dessert.
Have ready 6 ramekins or serving dishes.
In a small bowl, stir together graham wafer crumbs and sugar. Add the melted butter and stir until crumbs are evenly moistened.
Press crumb mixture into the base of each ramekin or serving bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese beginning at low speed and gradually increasing to high speed until smooth, about 1½ minutes. Add the sifted icing sugar and beat until well incorporated, about 1 minute. Add whipped heavy cream and beat at low speed and gradually increasing to high speed, about 2½ minutes. Add the vanilla extract and beat to just combine. Scrape the sides, bottom of the bowl and beater attachment often throughout the mixing process to ensure a lump free mixture.
Transfer the cheesecake filling to large pastry bag fitted with large plain tip. Pipe the filling to the tops of the cups. Using the back of a demitasse spoon or offset spatula spread filling evenly to sides applying a bit of pressure.
Transfer to the refrigerator (on a baking sheet)to chill uncovered, at least two hours.
Remove from refrigerator. top with chilled cherry topping before serving.