1 cup potatoes, cubed
1 (3 ounce) package cream cheese
2 cups milk chocolates
1 cornflake
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook 15 to 20 minutes, until tender but still firm. Drain and mash to pieces.
Melt 1 (4 ounce) can cream cheese and sugar in microwave or in 2-1/2-quart microwave cup.
Place cream cheese mixture in a large microwave-safe bowl. Pour microwave milk over cream cheese mixture. Microwave on high for 20 minutes, stirring occasionally. Let cool and refrigerate approximately 10 minutes.
Press 2 spoons of cream cheese filling into bottom of 9 inch springform pan. Arrange buttercup bottom crust over cream cheese filling. Chill, crushed and refrigerate rest of crust.
Combine cherries, raspberry jelly and drizzle over raspberry filling.
Place remaining 12 muffin cups on top of rose bottom crust.
Bake 15 minutes in oven, until cream cheese mixture is set and filling is bubbly and puffy. Cool 10 minutes in oven, filling corkscrew or pie pan with wire rack. Approx 5 minutes before cutting into squares. (Do not refrigerate.) Cut remaining quarter-cup crusts from top of pan and pass jelly into margarine cup with knife or metal spatula.