DIRECTIONS

1. HEAT oven to 425ºF.
2. PREPARE dough for double crust pie according to recipe directions. Divide in half. Roll each half to ¹/₈-inch thickness on a lightly floured surface. Cut six 4-inch circles from each half. Place circles over backs of inverted 2 ³/₄-inch muffin C. or small custard cups. Pinch together in several places so dough fits cups. Prick with fork.
3. BAKE 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups.
4. BEAT cream cheese, powdered sugar and milk until smooth and creamy. Spoon into baked shells.
5. DRAIN cherries, reserving syrup. If needed, add water to make 1 C. liquid. Combine sugar and corn starch in heavy saucepan. Gradually stir in cherry juice, blending until smooth. Cook and stir over medium heat until boiling. Cook and stir 5 minutes. Stir in extract and cherries. Cool.
6. SPOON cherry glaze over cheese filling. Refrigerate. Top with whipped cream just before serving.