Preparation / Directions:
combine breadcrumbs, butter, and salt-mix well press onto the bottom and up the sides of a mini muffin pan combine cream cheese, scallions, jack cheese,and half and half in a mixer bowl-mix well beat in the eggs, one at a time, and set aside prepare a small bed of coals soak the hickory chips in water for 15-30 minutes, drain well place the hickory chips onto the hot coals place the half red peppers onto a grill, well above and aside from the coals cover and smoke for 10-15 minutes cut into a small dice divide among the prepared crusts pour the egg mixture into the prepared crusts bake @ 325 degrees until lightly browned on top remove from oven, cool completely combine the red pepper puree and corn syrup in a small saucepan or skillet, over a medium-low flame combine the cornstarch and water-mix well add to the puree in the pan heat and stir until well thickened remove from heat and allow to cool slightly spoon a small amount of the sweetened mixture on top of each cheesecake serve warm or at room temperature
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