1 pkg. Duncan Hines moist deluxe yellow or devil's food cake mix
1/4 c. butter, melted

CHEESE FILLING:

2 (8 oz. ea.) pkgs. cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla extract

TOPPING:

1 1/2 c. dairy sour cream
1/4 c. sugar
1 (21 oz.) can cherry pie filling (optional)

1. Preheat oven to 350 degrees. Place 2 1/2-inch paper or foil liners in 24 muffin cups.

2. FOR CRUST, combine dry cake mix and melted butter in large bowl. Beat at low speed with electric mixer for 1 minute (mixture will be crumbly). Divide mixture evenly in muffin cups. Level but do not press.

3. FOR FILLING, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in medium bowl. Beat at medium speed with electric mixer until smooth. Spoon evenly into muffin cups. Bake at 350 degrees for 20 minutes or until mixture is set.

4. FOR TOPPING, combine sour cream and 1/4 cup sugar in small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool. Garnish each cheesecake with cherry pie filling, if desired. Refrigerate until ready to serve. 24 servings.