2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 eggs
1 tsp. vanilla
12 vanilla wafers
Pie filling or whipped cream (or Cool Whip)
12 maraschino cherries (if you use whipped cream)

Beat cream cheese until soft and creamy. Add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each. Stir in vanilla. Place wafer in each lined muffin cup. Spoon cream cheese over until almost full. Bake at 350 degrees for 20 minutes. Leave in pan. Refrigerate overnight. Remove paper liners. Top with pie filling or whipped cream (I use Cool Whip).

Keeps very well in refrigerator. When I do these for company, after they have been refrigerated overnight, I take the liners off, put the whipped cream and a maraschino cherry on top of each and then store in covered Tupperware.