A light, cranberry cheesecake dessert, perfect for entertaining.
1. Line 24 muffin cups with paper liner; place one cookie in each
2. In mixer, beat cream cheese, sugar, and lemon peel until light and fluffy
3. Beat in 1 egg at a time
4. Spoon 1 heaping Tbsp of cream cheese mixture into each cup
5. Top with 2 tsp of cranberry topping and another heaping Tbsp of cheese mixture
6. Dot with topping and swirl gently
7. Bake at 325 degrees for 30 minutes or until set