Instructions

1. Mix the graham crackers crumbs, brown sugar, melted butter together in a bowl, stirring until all the graham crackers are coated with the butter.
2. In another large bowl, add the cream cheese, lemon juice, cream, sugar and 2 ounces of the whiskey. Using a hand mixer, blend until the cream cheese filling is smooth.
3. To make the cherry topping, drain 2 jars of the cherries, separating the cherries from the juice. Add the juice from both jars of cherries and the remaining 2 ounces of whiskey to a saucepan over medium heat.
4. Remove the stems from about a cup of the cherries and add to the pan.
5. Once the juice comes to a boil, add a tablespoon of cornstarch mixed with a tablespoon of water, stirring until the juice thickens. The juice should be fairly thick, if it’s not like a cherry pie filling consistency, add a little more cornstarch and water, bring to a boil again and let thicken.
6. Let the cherry juice mixture cool completely before assembling the shots. You can transfer it to a bowl and place it in your refrigerator to help it cool down.
7. To assemble the shots, add 2 tablespoons of the graham cracker mixture into the bottom of each shot glass, pressing down to make a crust at the bottom.
8. Using a teaspoon, scoop out enough cream cheese mixture to fill each shot glass about 3/4 of the way full.
9. Add the cherry pie topping on top of the cheesecake mixture, then repeat with the remaining shot glasses.
10. Refrigerate until ready, then top each shot glass with a cherry before serving.