Little Cream Cheese Cakes

I've made these for years and never imagined it wouldn't already be posted, but I couldn't find the recipe. I'm posting for posterity's sake as 'Zaar is the perfect site to share family favorites with my daughters. These can be topped with anything you like. Cherry pie filling, one cherry at a time, makes a great topping, or try blueberries, etc. The cheesecakes can be refrigerated a day ahead of time, but top just before serving to avoid soggy cheesecakes.

• Ready In: 30 mins
• Serves: 30
• Yields: 30 cheesecakes

Ingredients

• 2 (8 ounce) packages cream cheese
• 1  teaspoon vanilla extract
• 3⁄4 cup sugar
• 2  eggs
• 24 -30  vanilla wafers
• 16  ounces cherry pie filling

Directions

1. Place vanilla wafer in the bottom of small cupcake papers (I use the foil covered ones and get about 18 on a cookie sheet). Cream together all ingredients well and fill cupcake liners 1/2 to 3/4 full.
2. Bake at 350 degrees for 14-17 minutes When cooled, fill with topping of choice.