Preheat oven to 350 degrees and line two 12-cup capacity cupcake pans with 24 foil liners.

Finely crush the Golden Oreos with food processor. Melt the butter. In a bowl, stir together the Oreo crumbs, salt and melted butter. Place about 1 tablespoon of the Oreo crust mixture in the bottom of each foil cupcake liner and tamp down lightly with the back of a spoon.

With a hand or stand mixer, beat together the cream cheese, cherry preserves and sugar on high for about 1 minute until smooth. Beat in the eggs and vanilla until smooth. Beat in the Lime-A-Rita and corn starch until smooth.

Place a scant 1/4 cup of cheesecake filling in each cupcake liner.

Bake cheesecakes until just barely jiggly in the center, about 20 - 24 minutes.

Remove from oven and allow to cool on counter for about 20 minutes. Refrigerate overnight. Serve mini cheesecakes topped with whipped cream and maraschino cherries.