3/4 c. graham cracker crumbs
2 tbsp. butter, melted
3 (8 oz. each) pkgs. cream cheese, softened
1 tsp. sugar
1 1/2 tsp. vanilla
3/4 c. sugar
3 eggs
1 (20 oz.) can cherry, blueberry or pineapple pie filling

Place paper liners into muffin tins.

Combine graham crackers and 1 teaspoon of sugar and butter. Place 1/2 teaspoon of mixture into each liner. Pat down.

Blend cream cheese, vanilla, 3/4 cup sugar and eggs until very smooth. Pour on top of crumbs, filling about 1/2 full.

Bake for 20-25 minutes at 325°F or until lightly browned. When cool, top with pie filling of your choice.

Makes 18 cupcakes.