1 (8 oz.) pkg. softened cream cheese
2 eggs
3/4 c. sugar
1 tsp. vanilla
20 vanilla wafers
Canned blueberry, cherry or pineapple pie filling

Whip first 4 ingredients until creamy. Place a vanilla wafer in the bottom of 20 cupcake holders. Fill each cupcake holder 2/3 full with cream cheese mixture. Bake at 375 degrees for 10 minutes - no longer. Let cool. If desired, serve with canned pie filling. May be frozen without the topping.