1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 eggs
12 vanilla wafers
1 (20 oz.) can cherry, pineapple, blueberry, or peach pie filling

Preheat oven to 350 degrees. Line 12 medium size cupcake cups with fluted paper baking cups.

In medium bowl with electric mixer blend cream cheese, sugar, and eggs. Beat well. Place a vanilla wafer in bottom of each paper cake cup. Fill each with about 2 tablespoons cheese filling. Bake 10-12 minutes. Filling will be firm. Cool for 45 minutes on rack. Spoon pie filling on top of each tart. Refrigerate making 12 tarts.