2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 can cherry pie filling
1 bag miniature wafers (The best are Keebler 100s butter cookies)
1/2 pt. sour cream
Tart pans

Beat eggs until frothy. Add sugar and beat. Add vanilla and softened cream cheese. Beat until smooth, 8 to 10 minutes.

Put cookies into bottom of paper liners. Put spoonful of batter into each, about 3/4 full. Bake on 350 degrees for 15-18 minutes.

Cool. Top with 1/2 teaspoon sour cream and then fruit topping. Refrigerate. (Makes 40-48 tarts.)