1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can Eagle Brand sweetened condensed milk
3 eggs
2 tsp. vanilla extract
1 (21 oz.) can cherry or other fruit filling, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased or paper cup lined muffin cups.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove with narrow spatula.