Gingersnaps are the perfect addition to these mini cheese cakes -- delicious with assorted toppings.

12 gingersnap cookies
1 pkg. (8 oz.) cream cheese
1/4 c. plus 1 1/2 tbsp. sugar, divided
2 eggs
1 c. sour cream, divided
3/4 tsp. vanilla extract, divided
1 tbsp. cornstarch
1/3 c. cherry pie filling
9 caramels
2 tbsp. peanuts
3 tbsp. pecan halves
1/4 c. chocolate chips, melted

Preheat oven to 350 degrees. Line 12 muffin cups with liners. Place 1 gingersnap in cups. In bowl with electric mixer at high beat cheese and 1/4 cup sugar; add eggs. At low speed beat in 1/2 cup sour cream, 1/2 teaspoon vanilla and cornstarch. Pour into prepared muffin cups. Bake 30 minutes. Cool 10 minutes.

In bowl combine remaining 1/2 cup sour cream, remaining 1/4 teaspoon vanilla and remaining 1 1/2 tablespoons sugar. Top each cake with 2 teaspoons sour cream mixture; bake 5 minutes. Cool 1 hour. Top 4 cakes with pie filling. Place caramels, peanuts, and 1 tablespoon water in small saucepan. Over low heat cook 5 minutes, stirring constantly. Top cakes with caramel mixture. Place 1 tablespoon pecan halves on 4 cakes; drizzle with melted chocolate.

Makes 12 servings. Per serving: 256 calories; 4 grams protein; 16 grams fat; 68 mg. cholesterol; 26 grams carbohydrates; 136 mg. sodium.

Preparation time: 10 minutes; baking time: 35 minutes; cool: 1 hour, 10 minutes; ready to serve in about 2 hours.