2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 eggs
24 Ritz crackers
1 can cherry pie filling (or blueberry)

In a small bowl, beat together cream cheese and sugar. Beat eggs in another bowl; add beaten eggs to cream cheese mixture, beat together until fluffy. Line cupcake tins with paper baking cups or use foil baking cups on cookie sheet (24 cups).

Place 1 Ritz cracker in bottom of each, fill cups about halfway or until mixture is all used. Bake in a preheated oven for 20-25 minutes. Cool on rack until room temperature. Spoon pie filling on each place in refrigerator. Will keep for about 2 weeks.