Mini Cherry Oreo Cheesecakes

Place 1 Oreo in the bottom of each muffin cavity and about 6 Oreos in the bottom of the 8x4-inch pan; set aside.

To a large bowl, add the cream cheese, eggs, extract, and beat with a handheld electric mixer on high speed for about 5 minutes or until smooth.

Add half the can of cherry pie filling and stir well by hand to combine; set remainder aside.

Fill each of the muffin cavities solidly 3/4-full and if you're using the loaf pan for the extra filling, add the remaining filling to it.

Bake for about 30 minutes for the mini cheesecakes and bake the loaf pan for about 45 minutes. Because all pans, ingredients, climates, etc. vary, bake until done. When done, the mini cheesecakes will be quite domed, puffy, and still a bit jiggly in the center but they will fall and firm up as they cool. If there is very light browning on top, they're likely done. Set pan(s) aside to cool.

After they've cooled, add a generous dollop of the remaining cherry pie filling to the top of the cheesecake. Serve immediately or chill in the fridge if desired. Cheesecakes will keep airtight in the fridge for up to 1 week; if you know you're going to save them for awhile in the fridge, I would add the final topping of cherries just prior to serving rather than days in advance.

Adapted from Lucky Leaf