Preheat oven to 325 degrees F. Line 24 muffin cups with paper liners; place one cookie in each.
Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool.
Using an electric mixer, beat cream cheese, sugar and lemon peel until light and fluffy. Beat in 1 egg at a time.
Spoon 1 heaping tablespoon of cheese mixture into each cup. Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture. Dot surface of each cup with remaining cranberry mixture and swirl top gently.
Bake at 325°F for 30 minutes or until set. Cool. Chill.
Makes 24 servings.
Date: July 27, 2002