16 oz. Philadelphia cream cheese
3/4 c. sugar
24 vanilla wafers
1 can cherry pie filling
2 eggs
1 tsp. vanilla

Put cupcake holders in muffin tins (or use foil-lined fillers). Place vanilla wafer in bottom of each holder. Mix together cheese and sugar; add eggs and vanilla.

Fill cupcakes 1/2 to 2/3 full. Bake at 350 degrees for 20 minutes. Cool. Put a teaspoon of cherry (or flavor of choice) filling on top.

If desired, can add 1/4 teaspoon almond extract to cherry pie filling.

NOTE: Fill a few hours prior to use, so filling will not bleed into cheesecake.