12 oz. Philadelphia cream cheese, room temperature
2/3 c. sugar
2 eggs
1 tsp. vanilla extract
36 sm. size vanilla wafers

Combine first four ingredients in mixer until blended. Put one vanilla wafer (round side down) in each foil miniature size cupcake liner (Baker's Choice brand). Pour cream cheese mixture into each liner filling 3/4 full. Place the cakes on cookie sheet. Bake at 350 degrees for 10 minutes. Cool. Then top with the topping below.

TOPPING:

1 (8 oz.) carton sour cream
1/4 c. sugar
1/2 tsp. vanilla

Decorate each cheese cake with one drained maraschino cherry. Chill several hours or overnight. Yield: 36.