Recipes

For the Pie

1. Preheat oven to 325 degrees and line a mini muffin pan with cupcake liners.
2. Place one vanilla wafer flat side down in each liner to create the crust.
3. In a large bowl, beat the cream cheese until smooth and scrape the sides. Add the sugar, salt, milk, and vanilla. Mix in the sour cream and then the eggs one at a time until creamy.
4. Spoon the batter evenly into the liners over the wafers.
5. Bake for 20 to 22 minutes until set but still slightly jiggly.
6. Cool completely and chill for at least 2 hours.
7. Top with cherry pie filling and a mint leaf before serving.

For the Whipping Cream

1. Place a mixing bowl and beaters in the freezer for 5 to 10 minutes so everything is cold.
2. Pour the heavy cream into the chilled bowl.
3. Beat on medium speed until it starts to thicken, then add powdered sugar and vanilla.
4. Continue whipping until soft to medium peaks form. Do not over mix.