1. Combine breadcrumbs, butter, and salt-mix well.

2. Press onto the bottom and up the sides of a mini muffin pan combine cream cheese, scallions, jack cheese,and half & half in a mixer bowl-mix well.

3. Beat in the eggs, one at a time, and set aside.

4. Prepare a small bed of coals.

5. Soak the hickory chips in water for 15-30 minutes, drain well place the hickory chips onto the hot coals.

6. Place the half red peppers onto a grill, well above and aside from the coals.

7. Cover and smoke for 10-15 minutes.

8. Cut into a small dice.

9. Divide among the prepared crusts.

10. Pour the egg mixture into the prepared crusts.

11. Remove from oven, cool completely.

12. Combine the red pepper puree and corn syrup in a small saucepan or skillet, over a medium-low flame.

13. Combine the cornstarch and water-mix well.

14. Add to the puree in the pan. Heat and stir until well thickened.

15. Remove from heat and allow to cool slightly.

16. Spoon a small amount of the sweetened mixture on top of each cheesecake.

17. Serve warm or at room temperature.