2 (8 oz.) softened cream cheese
3/4 c. sugar
2 eggs
24 Ritz crackers
1 can cherry pie filling

In small bowl beat together cream cheese and sugar. Beat eggs in another bowl, add beaten eggs to cheese mixture. Beat together until fluffy. Line cup cake tins with paper cups. Makes 24 cheese cakes. Place 1 Ritz cracker in bottom of each cup. Fill cups with cheese batter about halfway or until all batter is used. Bake in 325 degree oven for 20 to 25 minutes. Cool on rack until room temperature. Spoon pie filling on each (about 3 to 4 cherries). Place in refrigerator. Will keep about 2 weeks.