CAKE BASE:

1 pkg. Duncan Hines yellow or devil's food cake mix
1/4 (1/2 stick) butter, melted

CHEESE FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla extract

TOPPING:

1 1/2 c. sour cream
1/4 c. sugar
1 (20 oz.) can cherry pie filling (optional)

Preheat oven to 350 degrees. Line 24 medium (about 2 1/2 inch) muffin pan cups with foil or paper.

Cake Base: Combine dry cake mix with melted butter in large mixing bowl and beat at low speed for 1 minute (mixture will be crumbly). Divide mixture evenly in foil liners and level, but do not press.

Cheese Filling: Beat cream cheese, eggs, sugar, and vanilla extract until smooth. Spoon evenly over each cake base. Bake for 20 minutes or until mixture is set. Prepare topping mixture and set aside.

Topping: Mix by hand in small mixing bowl sour cream and sugar. Spoon small amount of topping on each cake. Return to oven for 5 minutes. Cool on racks. Garnish with cherry pie filling.