2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 tsp. vanilla extract
Blueberry pie filling

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Place a vanilla wafer in each paper lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cups full. Bake at 350 degrees for 20 minutes. Leave in muffin pan and chill overnight. To serve, top with small amount of blueberry pie filling. Yield: 12 servings.