2 8-ounce packages cream cheese softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
12 vanilla wafers
1 21-ounce can cherry pie filling

2 8-ounce packages cream cheese softened 1 cup sugar 1 teaspoon vanilla extract 2 eggs 12 vanilla wafers 1 21-ounce can cherry pie filling

Preheat oven to 350°
Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry pie filling on top. Can substitute any pie filling of your choice (strawberry is good).
Suggestion: Instead of just putting the vanilla wafers on the bottom, I suggest you use a food processor to finely crumble the wafers. To each cup of vanilla wafers you plan to use add 3 tablespoons of butter (melted). Place a spoonful into the bottom of each liner and press in place. this makes a firmer crust.