Upside Down Cherry Cheesecakes

Brush sides of wells of Single Servings Pan with 1 tbsp (15 mL) of the butter.
Process graham crackers in Manual Food Processor until finely chopped. Add 2 tbsp (30 mL) of the butter and powdered sugar; process until incorporated. Sprinkle about 2 tbsp (30 mL) of the crumb mixture into wells of pan; lightly press into bottom using Mini-Tart Shaper. Set pan aside.
For filling, microwave cream cheese in Small Batter Bowl, uncovered, on HIGH 10-20 seconds or until slightly softened. Add remaining 3 tbsp (45 mL) powdered sugar and ¼ tsp (1 mL) of the vanilla; mix well.
For cake, zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Combine zest, cake mix, remaining 2 tbsp (30 mL) butter, remaining 1 tsp (5 mL) vanilla, sour cream and egg in Classic Batter Bowl. Whisk well. (Batter will be very thick.)
Divide batter evenly among wells of pan using Large Scoop. Scoop filling over batter using a level Medium Scoop. Press one cherry from pie filling into bottom of each cake.
Microwave on HIGH 4-6 minutes or until tops of cakes appear cooked (edges will still be moist).
Carefully loosen sides of cakes with releasing tool. Carefully invert pan onto flat side of Large Grooved Cutting Board and let stand 2 minutes.
Microwave remaining pie filling in Small Micro-Cooker®, covered, on HIGH 1-2 minutes or until warm, stirring once.
Carefully lift pan to release cakes. Serve cakes with pie filling.

Ingredient :

5 tbsp (75 mL) butter, melted and divided
3 whole graham crackers
5 tbsp (75 mL) powdered sugar, divided
6 oz (175 g) cream cheese
1 1/4 tsp (6 mL) vanilla extract, divided
1 lemon
1 small pkg (9 oz) white cake mix or 1⅔ cups (400 mL) white cake mix from a regular-size package
1/2 cup (125 mL) sour cream
1 egg
1 cup (250 mL) canned cherry pie filling, divided