NO-BAKE CHEESECAKE WITH SOUR CHERRIES

makes 6
(From the LCBO)
Line a standard size muffin/cupcake pan with parchment paper. (The easiest way to do this is to lightly butter six of the muffin/cupcake cups. Cut six 6” squares of parchment, fold each one on the diagonal and then again on the diagonal. Unfold each square, fitting one into each of the cups, creasing it in place with your finger. Use a pastry brush to lightly butter each parchment-lined cup.) 

For the crust-
2 cups Digestive Biscuit crumbs (can substitute graham cracker crumbs)
pinch of salt
½ cup melted butter

In a medium bowl, combine crumbs, salt, and melted butter. Place 3 tablespoons of the crumb mixture in each of the six parchment lined cups. Use your fingers to pat the crumbs in place along the bottom and up the sides. Place the crumb-lined pan in the freezer for 20 minutes while you prepare the filling.
 
For the cherries-
8 oz. sour cherries, rinsed, stemmed, pitted, and halved
¼ cup cherry jam
2 teaspoons brown sugar
1 tablespoon bourbon
 
In a heavy bottomed saucepan, combine cherries, jam, brown sugar, and bourbon. Cook over low heat until cherries are tender, about 5 minutes. Remove from heat. Transfer cherries to a fine mesh strainer set over a bowl. (You should have 6 oz. of cooked cherries. Half will be folded into the cheesecake filling, half will be added to the cherry syrup.) Return the liquid in the bowl to the saucepan and reduce over low heat; you should end up with ¼ cup of syrup. Let the syrup cool before adding it back to half of the cherries. Cover and refrigerate the cherry/syrup mixture. Reserve the remaining cherries. (The cherry/syrup mixture serves as a sauce. The plain cherries will be folded into the cheesecake mixture.)
 
For the cheesecake-
3 oz. cream cheese, room temperature
2 tablespoons confectioners’ sugar
½ teaspoon orange zest
¼ teaspoon vanilla
4½ oz. mascarpone
 
In a medium bowl, stir together cream cheese, sugar, orange zest, and vanilla. When well blended, fold in the mascarpone, taking care not to over beat (this makes it grainy). Fold in the reserved cherries without the syrup. Retrieve the tart shells from the freezer. Spoon 3 tablespoons of filling into each shell. Cover with plastic wrap and return to the freezer for 1 hour or overnight. To remove the cheesecakes from the pan, use a small offset spatula or a small paring knife and run it between the crust and the pan. The cheesecakes will lift out. Carefully remove the parchment paper liners. Serve with the cherry sauce. Cover and refrigerate any leftovers.