1 lb. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
24 vanilla wafer (Nabisco for reg. size or Keebler for midget size cupcake papers)
Pie filling (cherry, blueberry, etc.)

With mixer, whip cream cheese, sugar, eggs, vanilla together. Line cupcake tins with double (foil) paper liners (muffin or midget size). Put vanilla wafer in bottom then fill 3/4 full of cheese mixture. Bake 10 minutes at 375 degrees. Cool, cover with pie filling. Refrigerate, will keep several days.