2 (8 oz.) cream cheese, at room temperature
2 eggs
1/2 c. sugar
1 tsp. vanilla
24 vanilla wafers
24 cupcake holders

Preheat oven to 350 degrees. Fill cupcake tins with holders. Put one wafer inside each.

Mix remaining ingredients until smooth. Fill half full. Bake 15-20 minutes; test with toothpick. Remove from oven. Cool 20 minutes. Add sour cream topping from No-Crust Cheese Cake recipe or any other fruit topping. Bake 10 minutes more. Garnish with 1/4 cherry pieces.