(6 round tartlets of 10 cm each)

Preheat oven to 180 °C. Use full recipe for the crust and line 6 loose-bottomed quiche pans with it.(creamy baked cheesecake) Filling: Use halved recipe. (basic half cheesecake recipe)Drain a can (425 g) of stoned black cherries. Divide cherries between pans. Pour filling over and bake for 15 minutes. Turn temperature down to 120 °C and bake for another 45 minutes. Let cool and sift a little cocoa over.