Vanilla wafers make instant crusts for these individual cheesecakes. Garnish with fresh berries and chocolate curls.
Line twelve 2 1/2-inch muffin cups with foil bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer till combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla just till combined (do not overbeat). Stir in dried cherries. Spoon filling into each prepared cup.
Bake in a 350 degree F oven about 20 minutes or till set. Cool in muffin pan on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours.
If you like, garnish with chocolate shavings or strawberries before serving. Makes 12 mini cheesecakes.