Dark Chocolate Cherry Cheesecakes

Ingredients:

2/3 cup Graham Cracker Crumbs

14 tbsp. plain low-fat Greek Yogurt, divided

8oz low-fat Cream Cheese, room temp.

2 large Eggs

1/3 cup Sugar + 1 tbsp.

1 tsp Vanilla Extract

10oz frozen Cherries

1 tsp fresh Lemon Juice

1 pinch salt

2 tsp Cornstarch

2 tsp cold Water

1/2oz 60-69% Dark Chocolate, shaved

Directions:

1. Preheat oven to 325. Line a 12-hole muffin pan with paper liners.
2. Mix graham cracker crumbs with 2 tbsp yogurt until evenly moistened; using the back of a spoon, press 1 tbsp crumb mixture into bottom of each prepared muffin cup.
3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 cup sugar, and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 min; let cool and then chill in refrigerator 2 hrs.
4. Meanwhile, to make topping, combine cherries, remaining 1 tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch witch cold water; stir into cherry mixture and simmer 1 min. Cool cherry topping completely before using.
5. To serve, top each cheesecake with 1 tbsp cherry topping; evenly divide chocolate shavings over top.