Ingredients

　　1/2 cup sugar

　　3/4 cup water

　　1 tablespoon butter

　　2 tablespoons cornstarch

　　In small saucepan, bring fruit, sugar, 1/2 cup water, and butter to a boil. Mix cornstarch and 1/4 cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room temperature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.

　　Cooks' Note

　　You can use a canned pie filling (blueberry, strawberry, or cherry) instead of fresh fruit.

　　Paula Deen's Kitchen Classics