1/2 lb. Farmer cheese (or small curd cottage cheese)
1/2 lb. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 egg

Mix until smooth using beater at slow speed. Then mix up a graham cracker crust and press about 1 tablespoon of the crust mixture into each of 12 paper muffin cups (just on bottom and slightly up the sides). Then fill the muffin cups with the cheese mixture and bake at 350 degrees for 10 minutes.

Cool slightly, then divide up one can of blueberry (or cherry) pie filling mix on top of the 12 cupcakes, covering the tops. Refrigerate for several hours.