Cheesecake

 

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup cherry pie filling

 

 

Directions

1.      Preheat oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.

2.      Beat cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.

3.      Bake 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.