2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 tsp. vanilla extract
12 vanilla wafers
Cherry pie filling
Cupcake holders, aluminum, not paper

Beat cream cheese at medium speed of an electric mixer, until light and fluffy. Gradually add sugar, mixing well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Place a vanilla wafer in each cup cake holder and place in muffin tin. Spoon cream cheese mixture over wafers, filling each cup full. Bake at 350 degrees for 20 minutes. Cool and chill overnight in refrigerator. To serve, top with a small amount of cherry pie filling. Yield: 12 cream cheese tarts.