18 vanilla wafers
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 can pie filling
1 pkg. sm. muffin papers, silver

Beat cream cheese, sugar, eggs and vanilla until smooth. Put wafer in bottom of each muffin liner. Fill 3/4 full with cheese mixture. Bake 15 minutes at 375 degrees. Let cool. Can now freeze or top with pie filling such as apple, blueberry or cherry. Let stand at room temperature for 45 minutes and then refrigerate.

Frozen cheesecakes: Defrost in refrigerator for 4 hours. Top with pie filling. Refrigerate for 2 hours.