Red Currant Mini-Cheesecakes

Light, sweet and tart.

Adapted from Abbey's Infamous Cheesecake
Use lined mini-cupcake tins; bake in a convection oven for about 15 minutes

2/3 cups rusk, pulverized
1/3 stick butter, melted
2 T olive oil
2/3 tbsp. brown sugar
1 tsp. vanilla extract

1 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1/3 cup sugar & 2 T sugar
1 large egg
1/3 cup heavy cream
1 t lemon juice
1 t vanilla extract
Splash of anise flavoring or anise liqueur
1/3 cup red currants (dropped into the cupcake tins)