2/3 c. graham crackers
2 tbsp. butter, melted
1 tsp. vanilla
1 egg
1/3 c. sugar
24 cherries from pie filling

Combine crackers and butter. Use 1 3/4 inch muffin tins; either grease or use papers. Press rounded teaspoon in each pan. Beat cheese, add sugar, beat again. Add vanilla and eggs and beat. Fill pans. Bake at 375 degrees 10 minutes. Chill and top with cherries.

NOTE: Will refrigerate air-tight up to 1 week or freeze without cherry topping.