Mini Cheesecakes with fruit topping

I've made these twice now. The first time they were totally delicious. The second time, I tried to make twice as many, and I had too much crust and not enough cheesecake. (I actually did what the recipe said, but I found that it wasn't enough filling to make 24 mini cakes. 12 cakes plus a shallow 9-inch cake was just right.)

The recipe comes from the Perfect Party Food cookbook that mom got for Dave (a book that has provided many excellent recipes). One major adjustment - instead of the vanilla wafers the book suggests, I made mom's sour cream cheesecake graham cracker crust - basically just honey grahams crush up with melted butter. It's a little more time consuming, but soooo tasty.

The cheesecake filling recipe is simple and delicious, but the best part is the topping. I've make a bunch of different ones. The best was a blueberry sauce - basically just blueberries - either fresh or frozen, boiled on the stove for a couple minute with either cornstarch or flour and a little bit of sugar or honey. I made a strawberry sauce the same way - though it wasn't quite as good (maybe just my taste.)

You can also just put spoonfuls of preserves on top - very easy and tasty. I also put caramel sauce on a few, and a melted combo of chocolate chips and peanut butter - very rich but yummmm. And I left a few plain. They're pretty and fun to eat and very delicious.