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1
Crust: Combine all ingredients.
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2
Spoon crumb mixture evenly into 48 (2-3/4-inch [7-cm]) muffin cups (or 24 muffin cups for trial recipe).
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3
Press crumb mixture firmly onto bottom of each cup.
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4
Bake in 300 degrees F-convection oven 3 to 5 min.
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5
or until lightly browned.
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6
Set aside to cool while preparing filling.
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7
Cheesecake: Soak cranberries in warm water 10 min.
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8
or until softened.
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9
Meanwhile, place cream cheese, sugar, honey, maple syrup and vanilla in 6-qt.
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10
(12-L) bowl of mixer fitted with paddle attachment.
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11
Beat on medium speed 1 to 2 min.
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12
or until well blended, stopping occasionally to scrape down side of bowl.
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13
Add eggs, one at a time, mixing on low speed after each addition just until blended.
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14
Drain cranberries; spoon evenly over Crusts.
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15
Portion one #12 scoop (3 oz./90 g) of the cream cheese batter over cranberries in each cup.
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16
Place in preheated 350 degrees F-convection oven.
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17
Immediately reduce oven temperature to 325 degrees F.
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18
Bake 18 to 20 min.
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19
or until centres are almost set.
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20
Cool completely.
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21
Caramelized Vinaigrette: Mix 3/4 cup (175 mL) of the sugar and 1/4 cup (50 mL) of the vinaigrette in small saucepan.
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22
Bring to boil on medium heat.
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23
Reduce heat to low; simmer until mixture is reduced and caramelized.
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24
(Mixture will become gummy, then will become thinner and darker in colour as it caramelizes.)
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25
Stir in remaining 1 cup (250 mL) vinaigrette, remaining 1 cup (250 mL) sugar and the liqueur.
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26
Cook and stir on low heat until sugar is dissolved.
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27
Cool completely.
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28
Pour into plastic squeeze bottle.
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29
Drizzle about 1 tsp.
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30
(5 mL) of the Caramelized Vinaigrette over centre of each Cheesecake just before serving.
