2 (8 oz.) pkgs. cream cheese, softened
4 eggs, separated
1/2 c. sugar
1 tbsp. vanilla

Beat egg whites until stiff. Mix cream cheese, sugar, vanilla, and egg yolks together; fold in egg whites. Line tea cake pans with mini cupcake papers. Fill with mixture. Bake at 350 degrees for 30 minutes. Cool; top with canned cherries or blueberries. Cheesecakes can be frozen without topping.