24 vanilla wafer cookies
1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce
1 tbsp (15 mL) cornstarch
3 pkgs (250 g each) cream cheese, softened
3/4 cup (175 mL) sugar
2 tsp (10 mL) grated lemon peel
Line 24 muffin cups with paper liners; place one cookie in each.
Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool. Using mixer, beat cream cheese, sugar and lemon peel until light and fluffy. Beat in 1 egg at a time. Spoon 1 heaping tablespoon of cheese mixture into each cup.
Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture. Dot surface of each cup with remaining cranberry mixture and swirl top gently.
Bake at 325°F (160°C) for 30 minutes or until set. Cool. Chill.