Cherry And White Chocolate Cheesecakes - cooking recipe

Ingredients

4 oz graham crackers, broken
6 tbsp (3/4 stick) butter, melted
1 1/2 tsp unflavored gelatin
1 pkg (8 oz) cream cheese, at room temperature
1/4 cup sugar
1/2 cup heavy cream
4 oz good quality creamy white chocolate, melted
1 tsp vanilla extract
8 oz cherries, pitted and chopped

Preparation

Lightly grease a 6-cup muffin pan. Line each cup with 2 thin strips of paper parchment, crossing at the bottom.
Place the graham crackers in a food processor. Process until finely crushed. Add the butter. Process until combined.
Divide the mixture evenly among the muffin cups. Press firmly into the bottom. Refrigerate for 15 mins until firm.
Meanwhile, for the filling, whisk the gelatin briskly into 2 tbsp hot water in a small bowl until dissolved. Cool slightly.
Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in the cream, chocolate and vanilla followed by the gelatin mixture.
Pour the mixture evenly into the muffin pan. Top with cherries, pushing gently into the mixture. Refrigerate overnight.