2 c. graham cracker crumbs
1 stick butter
1/3 c. sugar
Mini muffin pan liners
3 eggs
1 tsp. vanilla
1/2 c. sugar
16 oz. cream cheese, softened
3/4 c. sugar
1 c. sour cream
1 can cherry or blueberry pie filling

Combine crumbs, butter and 1/3 cup sugar. Press into bottoms of lined mini muffin tins. With mixer, beat cream cheese until light and fluffy about 5 minutes Add sugar and blend well. Beat in eggs one at a time. Stir in vanilla. Spoon into lined muffin tins. Fill each about 2/3 full.

Bake in preheated 325 degree oven for 10 minutes (until slightly brown). Combine 3/4 cup sugar and sour cream. Spoon into cakes, return to oven for 3 minutes. Cool and top with pie filling. These keep well for several days or can be frozen without the pie filling. Remove from freezer and top. makes about 48.