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1
Preheat the oven to 350 F. Place mini pie crusts on two baking sheets.
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2
Prepare the cheesecake filling by beating the cream cheese, sugar and vanilla together with a hand-held mixer until creamy. Add in the eggs, one at a time, until fully combined. Stir in the lemon juice with a spoon.
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3
Carefully spoon the filling into the 10 prepared mini pie crusts. Bake for about 40-45 minutes, or until golden brown and puffed up. Remove from the oven and place them in the fridge to cool for at least 2 hours.
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4
Prepare the cherry topping by greasing a roasting pan with butter. Place the cherries in the pan, sprinkle them with the sugar and bake for about 10 minutes, checking in at 5 minutes to mix them around (so the sugar doesn't burn).
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5
Remove the pan from the oven, pour in the bourbon and mix to combine. Then put it back into the oven and roast for an additional 3-6 minutes, or until the juices are bubbling out of the cherries.
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6
Once the cheesecakes have cooled, top each one with a spoonful of bubbly cherries.
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7
Melt the chocolate by heating the chocolate chips and butter in a microwave-safe dish for about 1-1/2 minutes, stopping at 30 second intervals to stir.
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8
Carefully drizzle the melted chocolate over the cherry cheesecakes. Sprinkle them with salt (optional) and enjoy!
