Foil cup cake papers
1 box vanilla wafer cookies
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 jar pie filling (cherry, blueberry or strawberry)

Place one cookie each in bottom of 12 foil cups, place cups on cookie sheet. Beat cream cheese, sugar, eggs and vanilla until smooth. With foil cups on cookie sheet, fill 3/4 full with cream cheese mixture. Bake 20 to 25 minutes in preheated 350 degree oven. When cooled, place 1 to 2 tablespoons of the pie filling on each tart. Keep refrigerated.

Make sure you use foil cups, regular paper cups will collapse.