Cheesecake with Wine Gelee

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CRUST:

2 cup graham crumbs
6 tablespoons sugar
6 tablespoons melted butter

Divide into lined mini muffin cups and press to the bottom firmly.

FILLING:

2 bars cream cheese
1 1/2 tablespoons flour
1/2 cup sour cream
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla

Mix cream cheese, sugar and vanilla with electric mixer at medium speed until well blended. Add eggs, mixing on low speed until blended. Add in flour and sour cream. Pour over crust. Bake at 325 degrees F for 25 minutes. Let cheesecake cool then refrigerate until chilled or at least 1 hour. Makes 48 mini cheesecakes

WINE GELEE:

1 envelope unflavored gelatin
2 1/2 tablespoons cold water
4 teaspoons sugar 
1/3 cup Walnut Hill Winery Concord 
1/3 cup Walnut Hill Winery Catawba

In a small bowl, sprinkle the gelatin over cold water and let soften. Microwave at high poser for about 15 seconds or just until the gelatin is melted. Put wines in separate bowls add 2 teaspoons sugar in each bowl and microwave for 20 seconds; stir to dissolve sugar. Divide melted gelatin equally in wine bowls and stir. Let wines stand until cooled, about 10 minutes. Pour onto cheesecake and refrigerate until chilled and set, about 20 minutes. Each flavor tops 24 mini cheesecakes

Makes 48 mini muffin cups.


					
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