1 can pie filling, cherry or blueberry
2 (8 oz.) pkg. cream cheese
2 eggs
1 tsp. vanilla
1 c. sugar
1 pkg. vanilla wafers
1 sm. pkg. cupcake papers

Mix cream cheese, eggs, vanilla and sugar in bowl. Beat until creamy. Put papers in miniature cupcake pans. Place cookies on bottom of paper. Fill 3/4 of cup with mixture. Bake at 325 degrees for 15 - 20 minutes. Does not get brown; it rises and splits on top. While still warm, spoon on topping and refrigerate until just before serving. Serve at room temperature. Makes 48.