12 vanilla wafers
2 pkg. (8 oz. each) cream cheese, softened
¾ cup sugar
Cherry pie filling
Place 1 wafer in the bottom of each of a 12 paper-lined muffin-pan cups; set aside. Beat cream cheese, sugar, and eggs in a large bowl with electric mixer on medium speed until light and fluffy. Spoon filling into each cup, filling about 2/3 full. Bake at 350° for 30 minutes. Turn off oven; open door slightly. Let cool in oven for 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least one hour.
Recipe courtesy of Kraft.