Making the Mini Cherry Cheesecakes

• Preheat oven to 350°F. Line standard muffin pan with 10 foil liners. (There will be 2 empty.)
• In a medium bowl, combine graham cracker crumbs with butter and 1 tablespoon sugar. Evenly divide crust mixture among the 10 liners, about 1 ½ tablespoons each. Firmly press crust into liner using the bottom of a small glass. Prebake crust for 5 minutes.
• Meanwhile, combine cream cheese and ¼ cup sugar in a second bowl. Beat on medium-high speed until the mixture is smooth and creamy, about 1 minute.
• Add the sour cream, vanilla and lemon juice; beat until combined. Add the egg and beat on medium speed, just until combined. The batter will be thick.
• Using a medium cookie scoop, divide the cheesecake batter evenly among the 10 prebaked crusts. 
• Bake for 18-20 minutes, until edges are set and centers only slightly jiggle. There may be some cracks in the tops.
• Cool at room temperature for 30 minutes, then chill in refrigerator for at least 2 hours.
• Once chilled, top each mini cheesecake with about 1 ½ tablespoons of cherry pie filling and serve.