3/4 c. graham crumbs, crushed
2 tbsp. melted butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 egg
1/3 c. sugar
24 cherries from pie filling
1 (1 3/4 or 2 inch) tart pans

Grease pan. Combine graham crumbs with butter; press mixture, using rounded teaspoonfuls into pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cup and bake 10 minutes at 375 degrees. Chill thoroughly.

When ready to serve, use knife to lift out of unlined pan. Top with cherry. These can be refrigerated in an air-tight container up to 1 week. Makes 24.

These can be stored in the freezer for 3 months. Wrap each tart in plastic wrap and place in air-tight container. Put cherry on after defrosting.