heart cheese cakes

Ingredients

1

preheat oven 325°
2

place roasting pan in oven with enough water to go half way up the sides of the molds
3

combine Graham cracker crumbs, cinnamon and melted butter
4

spoon 1 tablespoon into each heart cavity
5

press crumbs into even crust
6

refrigerate until ready to fill with cheese cake
7

beat cream cheese on medium-high until smooth
8

add sugar and beat for one minute
9

add eggs and beat until creamy (1-2 min)
10

add sour cream, and vanilla. mixing just to combine
11

divide filling and add food coloring
12

pour into heart molding
13

place molds into roasting pan
14

back in water bath for 22-25 minutes
15

when baked thoroughly the cheese cake should jiggle, but not soupy
16

remove and allow to cool at room temperature for one hour
17

freeze for 2 hours
18

if they do not pop right it, then they need to freeze longer.
19

squeeze a few drops of red coloring, to paint words on the hearts
20

too much food coloring, makes the letters bleed
21

words will dry while being refrigerated
22

store in fridge for several days, or freeze for up to a month
23

store in air tight container. to keep the condensation from developing, art a piece of paper towel, that is larger that the containers lid, across the underside of the lid. close and seal.