Cheesecake Petit Fours
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (Two 8 Ounce Packages)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Assorted sliced fruits||1 Cup (16 tbs)|
|Semi-sweet chocolate morsels||1 Cup (16 tbs)|
|Melted butter/Margarine||2 Tablespoon|
Preheat oven to 375°F.
Combine graham cracker crumbs, butter, and sugar.
Divide between 2 Reynolds Redi-Pan square cake pans; press onto bottom of pans.
Bake 4 to 5 minutes.
Combine cream cheese, sugar, lemon juice, and peel; mix at medium speed.
Beat in eggs, 1 at a time.
Blend in sour cream.
Divide mixture; pour over crust and spread evenly.
Bake 30 to 35 minutes, or until set.
Gently loosen edges with knife; cool.
Overwrap with Heavy Duty Reynolds Wrap aluminum foil; label, date, and freeze.
To serve, unwrap and defrost at room temperature.
Cut into squares and remove from pans.
To decorate, combine peach preserves and lemon juice; drizzle lightly over squares.
Top with fruit; drizzle again.
Melt chocolate with butter.
Drizzle over remaining squares.