Review of last recipe - Sole New Orleans (photo above) - I forgot to style up a plate, and had to take a pic of the leftover portion in the baking pan.  It looks pretty bad, but it was quite good ... and, very easy to prep ahead of time!

TODAY'S RECIPE - CHEESECAKE FLOWERS
As they bake, the tops of these individual cheesecakes split into "petals", giving them the appearance of flowers.

350 degree oven

2 - 3 oz pkgs cream cheese at room temperature
1/3 cup sugar
2 eggs
1 tsp vanilla
1 tsp lemon juice
sour cream and shaved chocolate (optional)

Preheat oven to 350 degrees.  Butter two 8 oz custard cups.  Combine cream cheese, sugar, vanilla and lemon juice in processor or blender (or use electric mixer)  and blend until smooth.  Divide mixture between prepared custard cups.  Bake until tops of cheesecakes are golden brown and tester inserted in centers comes out clean; about 35-40 minutes.

Let cheesecakes cool, then chill.  To serve, remove cheesecakes from cups and transfer to dessert plates.  Spoon dollop of sour cream into centers, and top with chocolate.