Note 1: Use 1 (15 oz) can of peach halves in light syrup for this recipe.
Note 2: Foil mini muffin liners work best for this recipe.
½ cup coarsely ground graham crackers
3 tablespoons butter
Mix and press into 23 lined mini muffin cups then place small (1-inch) pieces of cut peach on top of crust.
1 (8 oz) pkg cream cheese, softened
3 tablespoons light peach syrup
1 teaspoon vanilla
10 pkg artificial sweetener (I prefer Equal)
Pour over crust. Bake in a 350 degree oven for about 10 minutes. Allow to cool then place on a platter and refrigerate for an hour or two.
Puree the rest of the can of peaches (including syrup) with 7 pkgs of artificial sweetener, pour into a saucepan. Mix 1 tablespoon cornstarch with 3 tablespoons of cold water, cook over medium heat until thickened, stirring constantly.
Cool. Pour over cheesecakes and return them to the refrigerator for 2 hours.